Southern Mississippi Mud Cake

Great things come out of Mississippi, including this delicious cake. Named a mud cake because the thick batter looks like the deep, dark rich mud that's found on the shores of the mighty Mississippi. In fact, it was originally known as a Mississippi River Mud cake, but as the years passed, the cake became known as simply a "mud cake". The name cake is also a bit misleading. A true Mississippi Mud Cake is more a large brownie than a cake.

If you are craving an ooey gooey, rich chocolate dessert, then look no farther. This cake is sweet, rich and guaranteed to satisfy your chocolate craving.

Ingredients:

4 eggs

2 cups white sugar

1 and 1/4 cup butter softened

1 and 1/2 cups all-purpose flour

1/2 cup cocoa powder

2 teaspoons vanilla

Optional: 2 cups walnuts or pecans, chopped

1 (13 ounce) jar marshmallow cream

Yield: One 13 x 9 cake

Directions:

1. Preheat oven to 350 degrees F. (177 degrees C)

2. Grease and sugar a 13 x 9 cake pan.

3. Using a mixer set to medium, cream together sugar and butter.

4. Add eggs one at a time.

5. In another bowl, combine flour and cocoa.

6. Slowly, add flour and cocoa to the egg, butter and sugar mixture.

7. Add vanilla and continue to mix for an additional 5-7 minutes.

8. Remove batter from mixer and fold in nuts.

9. Bake 30-45 minutes or until cake is firm to tha touch and baked through.

10. Remove cake from oven and allow to cool approximately 20 minutes, then spread marshmallow cream over top of cake.

11. Ice with Mud Frosting

Mud Frosting:

1/2 cup butter, melted

1/3 cup cocoa powder

4 cups unsifted powdered sugar

6 tablespoons milk

1 teaspoon vanilla

Optional: 1 cup walnuts or pecans, chopped

Directions:

1. Using a mixer set to medium, cream together butter and cocoa.

2. Add milk and sugar, mixing well, starting with milk and alternating with sugar.

3. Mix well about 10 minutes, then add vanilla.

4. Remove from mixer and fold in nuts, if desired.

5. Frost over top of marshmallow cream.

Note: If the frosting seems to thick to mix well or spread, add more milk, a little at a time until the icing reaches the desired consistency.

Sources: This recipe came from the author's own recipe files.