August 16, 2014

Mississippi Mud Cake


This is certainly a chocolate cake that's been around for a long time.  When I first made it, I had a recipe from my church cookbook, and it was called Heavenly Hash.  I have since lost that page out of the cookbook because I made the chocolate frosting from that recipe so much that it tore off the rings.  I stuck it in the cookbook for years, but I was looking for it recently, and sadly, it's not there.  Maybe if I took a minute to look on my cookbook shelves, I may find it.

This recipe is in the Magnolia Manor Collection Cookbook, which was a fundraiser for the local Historical Society in my hometown, and it went by Bonnie's Brownies (Mississippi Mud), but the most well-known name is Mississippi Mud Cake.


I have to be very careful not to over bake this recipe because I like this cake to be a little moist and definitely not dry.  I recently bought a piece of Mississippi Mud Cake from a bakery that we stopped in while visiting with some friends, and it was dry.   That is disappointing to me.


This is a favorite at work.  I took most of the pan of cake to work, and it went quickly.  If I leave this around the house, we are too tempted by it for our own good.   It will sabotage your diet.


How I do it:

Mississippi Mud Cake
(adapted from The Magnolia Manor Collection Cookbook)

For the Cake:

4 eggs
2 cups sugar
4 Tablespoons Cocoa (I use Ghirardelli)
1 1/2 cups all purpose flour
pinch of salt
2 sticks butter, melted (in microwave oven) and cooled
2 teaspoons of vanilla
1/2 cup chopped walnuts
3/4 package of miniature marshmallows

Frosting:

1 box powdered sugar
4 Tablespoons Cocoa (I use Ghirardelli)
1 stick butter
1/3 Cup of Evaporated Milk
1 teaspoon of vanilla

Preheat oven to 325 degrees.  Mix sugar, flour, salt, melted and cooled butter, cocoa, vanilla, and nuts.  Stir by hand until all ingredients are mixed together.  Spread into a greased 9x13 cake pan.  Bake for 20 minutes.  (It is a good idea to begin checking it at about 18 minutes.)   Remove from oven and place miniature marshmallows evenly over cake.  Return pan to oven long enough to soften marshmallows, and they have puffed up a little bit.  Remove from oven and allow to cool completely.

Mix powdered sugar, cocoa, butter, evaporated milk, and vanilla using an electric mixer.  Spread frosting over marshmallows.

Serve to family, friends, and deserving co-workers!  














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