Mississippi Mud Cake

This month the Cake Slice Bakers baked up a Mississippi Mud Cake. I had to sit out on the last couple of months cause I have been so busy, but I am glad I am back. I have heard mixed review from other bloggers on this cake, some really loved it and some thought the cake was more brownie-ish and the icing way too sweet! I actually probably wont be trying this cake as we have way too many sweets around here. Also I am not a huge fan on any type of nuts in my desserts so I actually only put the chopped pecans on half the cake. I am taking this cake to my family tomorrow to let them enjoy it. I will have to let you know the reviews later on. I think it smelled amazing while cooking though.

Mississippi Mud Cake from Southern Cakes by Nancie McDermott

Makes one 13 x 9 inch sheet cake

February’s Cake: Mississi

ppi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into biug chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. I did this in the microwave in 1 minutes intervals until the butter was melted about 3 mins. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

I also choose not to add the pecans to the batter until I poured into the pan that way some of the cake

didn't have the pecans in it.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan. Mine took about 20 minutes.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then ret

urn the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

If you like melted chocolately goodness this cake is probably just for you! Enjoy!

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