Printable | Taste of Home

Mississippi Mud Cake

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

Printed from tasteofhome.com Nov 19, 2008

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Mississippi Mud Cake cont.

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: 16-20 servings.