GRANDMA MORTON'S MISSISSIPPI MUD CAKE

By

MS Farmer's Market Cookbook p. 229
Barthel Waggoner; Natchez, MS

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Ingredients

  • Cake:
  • 2 sticks butter
  • 1/2 c. cocoa
  • 2 c. sugar
  • 4 eggs, slightly beaten
  • 1 1/2 c. self-rising flour
  • 1 1/2 c. pecans, chopped
  • 1 small can coconut
  • 1 t. vanilla
  • 1 9 oz jar marshmallow creme
  • Frosting:
  • 1 lb box powdered sugar
  • 1/2 c. evaporated milk
  • 1/3 c. cocoa
  • 1/2 stick butter, softened
  • Directions:
  • ●Melt butter and cocoa together. Remove from heat and stir in sugar and eggs; mix well.
  • ●Add flour, pecans, coconut and vanilla. Mix well and spoon batter into greased 9 x 13 x 2 inch pan.
  • ●Bake at 350 F for 30-40 minutes.
  • ●Spread marshmallow creme on top of warm cake.
  • ●In a separate bowl, mix together powdered sugar, evaporated milk, cocoa and softened butter. Blend well until smooth.

Preparation

Step 1

●Cover the marshmallow topped cake with frosting.

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