Cake Recipes
Mississippi River Mud Cake
Yield: one 9 x 13-inch cake; 2 cups frosting
Ingredients
Cake
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 3/4 cup all-purpose flour
- 1/3 cup Hershey's cocoa
- 1/2 teaspoon baking powder
- Dash of salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 (10 1/2 ounce) package miniature marshmallows
Chocolate Frosting
- 6 tablespoons butter, softened
- 2 2/3 cups confectioners' sugar
- 1/2 cup Hershey's cocoa
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Cake
- Cream butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, cocoa, baking powder and salt; add to creamed mixture.
- Stir in vanilla extract and nuts.
- Spoon batter into greased 13 x 9 inch baking pan.
- Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch.
- Remove cake from oven; cover top with marshmallows.
- Return to oven 2 to 3 minutes or until marshmallows are soft.
- Spread marshmallows over cake and immediately cover with Chocolate Frosting.
- Cool thoroughly before cutting cake into squares.
Chocolate Frosting
- In a small mixer bowl, cream butter.
- Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
- Blend in vanilla extract.