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Mud Cake

 Mud Cake
This rich cake is ideal for special occasions. —Priscilla Prescott, Forest City, North Carolina
6 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 2 tablespoons chopped pecans
  • FROSTING:
  • 3 tablespoons butter
  • 1 tablespoon plus 2 teaspoons 2% milk
  • 2 teaspoons baking cocoa
  • 1 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 1/3 cup marshmallow creme
  • 2 tablespoons coarsely chopped pecans

Directions

  • Coat a 6-in. springform pan with cooking spray and dust with flour;
  • set aside. In a small bowl, cream butter and sugar until light and
  • fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt;
  • stir into creamed mixture just until blended. Stir in pecans.
  • Transfer to prepared pan. Bake at 350° for 30-35 minutes or until
  • a toothpick inserted near the center comes out clean.

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Mud Cake (continued)

Directions (continued)

  • For frosting, in a small saucepan, combine the butter, milk and
  • cocoa; bring to a boil. Remove from the heat; beat in the
  • confectioners' sugar and vanilla.
  • Place springform pan on a wire rack. Immediately spread marshmallow
  • creme over hot cake. Drop 2 tablespoons of frosting over creme; cut
  • through with a knife to swirl. Cool completely.
  • Carefully run a knife around edge of pan to loosen; remove sides of
  • pan. Spread remaining frosting over top and sides of cake. Sprinkle
  • with pecans. Yield: 6 servings.
Nutritional Facts: 1 slice equals 416 calories, 21 g fat (10 g saturated fat), 78 mg cholesterol, 327 mg sodium, 57 g carbohydrate, 1 g fiber, 3 g protein.