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Mississippi Mud Cake Recipe

Mississippi Mud Cake
Intermediate

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 1 cup chopped pecans
  • 6 cups (10-1/2 oz. pkg.) miniature marshmallows
  • ONE-BOWL BUTTERCREAM FROSTING
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • Dash salt
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup sugar

Directions

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan.
  • 3. Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares. Makes 12 servings.
  • ONE-BOWL BUTTERCREAM FROSTING
  • 6 tablespoons butter or margarine, softened
  • 2-2/3 cups powdered sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Beat butter in medium bowl. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
  • Simply Delicious

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    I like it when there's a good thing out there and a lot of peoples don't know about it. Man its good, real good
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