Mississippi Mud Cake
Ingredients
- 1 cup butter or margarine, softened
- 2 cup sugar
- 4 eggs
- 1 1/2 cup self-rising flour
- 1/2 cup baking cocoa
- 1 cup chopped pecans
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup butter or margarine, softened
- 3 3/4 cup confectioners' sugar
- 3 tablespoon baking cocoa
- 1 tablespoon vanilla extract
- 4 to 5 tablespoons milk
Instructions
Servings: 16 to 20 servings. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.