Western Mississippi Mud Cake
Yield
1 cakePrep
10 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 4 | large |
eggs
large |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
cocoa powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
coconut
shredded |
*
|
| 1 | cup |
nuts
chopped |
|
| 7 | ounces |
marshmallow cream
jar |
|
| 1 | x |
powdered sugar
|
*
|
| ⅓ | cup |
cocoa powder
|
|
| ½ | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 355 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
large |
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
cocoa powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
coconut
shredded |
*
|
| 237 | ml |
nuts
chopped |
|
| 202.3 | ml/g |
marshmallow cream
jar |
|
| 1 | x |
powdered sugar
|
*
|
| 79 | ml |
cocoa powder
|
|
| 118 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
Directions
CAKE: In large bowl, cream together butter and sugar.
Add flour and eggs and beat 1 minute.
Add vanilla, cocoa, salt, coconut, and chopped nuts.
Beat 2 minutes more.
Pour into a lightly greased 9x13 inch cake pan.
Bake at 300℉ (150℃). for 40 minutes.
Spread jar of marshmellow creme on cake while hot.
Sprinkle with additional coarsely, chopped nuts, if desired.
Let cool; frost.
FROSTING: Mix frosting ingredients with enough hot water to mix well.
Spread frosting mixture over cake. Sprinkle top with more nuts, if desired.
If kept refrigerated, cake will be fudge-like, or very moist when kept at room temperature.
For an extra treat, zap a refrigerated piece in the microwave; top with a scoop of vanilla ice cream.
