Mom’s Mississippi Mud Cake
Mom’s Mississippi Mud Cake always smelled so delicious baking it practically made me drool while it was still in the oven. I hadn’t had this particular dessert in years and one day my friend Peggy was looking at my recipe box and asked if she could copy it. Of course I said yes and the next thing I know she shows up at my house with this….
We quickly peeled back the covering and got just a tiny bite to make sure it was edible! I am happy to report that it not only passed inspection but it soon disappeared.
By now you are probably wondering where you can get a friend like Peggy (You can’t. She’s one in a million) but I will share the recipe with you so you can make it yourself. Oh, and be ready to watch it disappear because it won’t stay around long.
Mom’s Mississippi Mud Cake
Ingredients
2 Eggs (We use organic from chickens our neighbors raise)
2 cup all-purpose flour (I love Gold Medal flour)
1 tsp Baking soda
1/2 cup Hershey’s Cocoa powder, unsweetened
2 cups Granulated sugar
1/2 tsp Salt
2 tsp vanilla
1/2 cup Canola Oil or Vegetable Oil
1 stick unsalted butter
1/2 cup buttermilk
1 bag miniature marshmallows
I cup chopped pecans
Icing
1 stick unsalted butter nice and soft
3 tablespoons cocoa
6 tablespoons of milk
1 box of confectioners’ sugar (pound)
1 teaspoon vanilla
What to do
Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.
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Combine the sugar, flour, and salt in a large bowl. Bring the butter, oil cocoa and 1/4 cup water to boil in saucepan and then add it to the flour mixture.
Beat the eggs, baking soda, vanilla and buttermilk together and add to the chocolate mixture. Mix well, stir in nuts (we just love nuts….if you don’t leave them out). Pour in pan.
Cook for 25 minutes.
While it’s cooking make the icing by melting butter in the cocoa and milk over very low heat. Then bring it to a boil. Take off the stove and add the box of powdered sugar. Mix in the vanilla.
When cake is done (25 to 30 minutes) and give it a bit to cool. Then cover with miniature marshmallows. (If your grands help the marshmallows will disappear long before they get to the cake).
Pour the warm icing over the cake and marshmallows and then let it cool really good before serving. Some people refrigerate to cool.
