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Mississippi Mud Cake


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Member since 2008

Serves 16-20 | Prep Time 20 min. | Cook Time 35 min. + cooling

Ingredients

* 1 cup butter, softened
* 2 cups sugar
* 4 eggs
* 1-1/2 cups self-rising flour
* 1/2 cup baking cocoa
* 1 cup chopped pecans
* 1 jar (7 ounces) marshmallow creme
* FROSTING:
* 1/2 cup butter, softened
* 3-3/4 cups confectioners' sugar
* 3 tablespoons baking cocoa
* 1 tablespoon vanilla extract
* 4 to 5 tablespoons milk
* 1 cup chopped pecans


In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.


Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.


For frosting, in a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator. Yield: 16-2


Pairs Well With


Notes

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