Mississippi Mud Cake

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Source: Recipe card from Genie Honerkamp


2 sticks butter
4 eggs (well beaten)
1/2 cup cocoa
2 cups sugar
1 1/2 cups self-rising flour
1 1/2 cups chopped pecans
1 1/2 tsp baking powder
3/4 tsp salt
Bag of miniature marshmallows


1 stick butter (melted)
1 box of confectioner's sugar
1/2 cup cocoa
1/2 cup milk
1/2 teaspoon vanilla


  1. Melt butter, add cocoa and eggs.
  2. Add flour, sugar, and pecans. Mix well.
  3. Grease and flour a 9 x 13 x 2 pan.
  4. Spread mixture in pan.
  5. Bake at 350F for 30 to 35 minutes or until sides pull away from the pan.
  6. Meanwhile, make the topping - stir together sugar and cocoa. Add melted butter and mix well.
  7. Add milk and vanilla, mix, and set aside.
  8. Remove cake from the oven and pour one bag of miniature marshmallows over the top.
  9. Put back into the oven until marshmallows are soft.
  10. Remove and spread the topping. If the topping is too thick to spread, add a few drops of water.
  11. When cake is cool, cut unto squares.