Mississippi Mud Cake
Mississippi Mud Cake requires around 1 hour and 10 minutes from start to finish. This recipe serves 12 and costs 88 cents per serving. One serving contains 801 calories, 5g of protein, and 32g of fat. It is an inexpensive recipe for fans of Southern food. A mixture of sugar, milk, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 392 people have made this recipe and would make it again. It works well as a side dish. It is brought to you by Add A Pinch. With a spoonacular score of 23%, this dish is not so excellent. Users who liked this recipe also liked Mississippi Mud Cake, Mississippi Mud Cake, and Mississippi Mud Cake.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 30 minutes
Ingredients:
1 stick of butter
1 stick butter
½ cup buttermilk
1 teaspoon soda
2 tablespoons cocoa
3 tablespoons cocoa
2 eggs
2 cups flour
1 bag mini marshmallows
¼ cup milk
1 cup pecans, chopped and toasted
1 teaspoon salt
2½ cups sugar
3 cups confectioner's sugar
1 teaspoon vanilla
½ cup vegetable oil
1 cup water
Equipment:
oven
frying pan
hand mixer
Cooking instruction summary:
For the cake: Preheat oven to 350 degrees.Melt butter and cocoa in heavy bottomed pan over medium heat.Add water and oil.Heat to boil and then remove from the heat.Add flour, salt, and sugar. Mix well.Add eggs one at a time.Pour in buttermilk and soda. Mix well.Pour into 913 baking dish or sheet pan that has been lightly sprayed with non-stick cooking spray and bake for 20 minutes.For the filling: Pour mini marshmallows on top of warm cake and place back in the oven for 8 minutes, until lightly browned. Remove from oven.For the icing: Melt butter and cocoa.Add other ingredients except confectioner's sugar and vanilla.Heat to boil then remove from heat.Beat with an electric mixer and add confectioner's sugar and vanilla. Mix well.Pour icing over marshmallow topping of warm cake.Top with chopped pecans, optional.
Step by step:
1. For the cake: Preheat oven to 350 degrees.Melt butter and cocoa in heavy bottomed pan over medium heat.
2. Add water and oil.
3. Heat to boil and then remove from the heat.
4. Add flour, salt, and sugar.
5. Mix well.
6. Add eggs one at a time.
7. Pour in buttermilk and soda.
8. Mix well.
Pour into 913 baking dish or sheet pan that has been lightly sprayed with non-stick cooking spray and bake for 20 minutes.For the filling
1. Pour mini marshmallows on top of warm cake and place back in the oven for 8 minutes, until lightly browned.
2. Remove from oven.For the icing: Melt butter and cocoa.
3. Add other ingredients except confectioner's sugar and vanilla.
4. Heat to boil then remove from heat.Beat with an electric mixer and add confectioner's sugar and vanilla.
5. Mix well.
6. Pour icing over marshmallow topping of warm cake.Top with chopped pecans, optional.
Nutrition Information:
covered percent of daily need
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