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Monday, May 12, 2008

Western Mississippi Mud Cake

2 cups sugar
1 cup butter
1 1/2 cups flour
4 large eggs
1 teaspoon vanilla
3 tablespoons cocoa
1/4 teaspoon salt
1 cup shredded coconut
1 cup chopped nuts
1 jars marshmallow creme; 7 ounce
1 powdered sugar
1/3 cup cocoa
1/2 cup softened butter
1 teaspoon vanilla

In large bowl, cream together butter and sugar. Add flour and eggs and beat 1
minute. Add vanilla, cocoa, salt, coconut, and chopped nuts. Beat 2 minutes more.
Pour into a lightly greased 9 x 13 inch cake pan. Bake at 300 degrees for 40 minutes.
Spread jar of marsh mellow creme on cake while hot. Sprinkle with additional coarsely,
chopped nuts, if desired. Let cool; frost. Frosting: Mix frosting ingredients with
enough hot water to mix well. Spread frosting mixture over cake. Sprinkle top with
more nuts, if desired. If kept refrigerated, cake will be fudge-like, or very moist
when kept at room temperature. For an extra treat, zap a refrigerated piece in the
microwave. Top with a scoop of vanilla ice cream.

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