Tuesday, August 31, 2010

Mississippi Mud Cake

Posted by Lori:
This is a delicious and rich dessert....perfect for family gatherings or church potluck dinners.  My family can't eat much of it because of it's richness, but richness is never a problem for me!  However, trying to eat "no sugar, no flour", this recipe is a big NO-NO!

I've mentioned how one of my favorite cookbooks was my Grandma Sibyl's and how she would write "good" or "favorite" or whatever by it.  By this particular recipe she wrote, "GOOD" and where the submitters name is typed, she wrote "Sibyl's too".  I love it :)!

Mississippi Mud Cake
2 sticks (1/2 pound) butter or margarine
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/2 cup flour
3 tablespoons cocoa
1 teaspoon baking powder
1 cup coconut
1 1/2 cup chopped pecans

1 large jar marshmallow cream (you may want less)

Preheat oven to 350 degrees.  Grease and flour 9 x 13 inch cake pan.  In medium mixing bowl, beat butter or margarine and sugar.  Add eggs and vanilla and mix well.  Add flour, cocoa, baking powder, coconut, and pecans.  Spread into prepared cake pan and bake for 30 - 40 minutes (until toothpick inserted into center comes out mostly clean).  Spread marshmallow cream over hot cake and allow to cool.  Frost with icing.

Icing: (Do not cook)
1 pound powdered sugar (about 3 3/4 cups)
1 stick (1/4 pound) butter or margarine
1/2 cup milk (can use canned milk)
1/3 cup cocoa
1 teaspoon vanilla

Mix ingredients together until well blended.  Spread onto cake. 
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