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Mississippi Mud Cake
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Ingredients | |
2 cups | sugar |
1/2 tsp | salt |
2 cups | all purpose flour |
1 stick | unsalted butter |
1/2 cup | vegetable oil |
1/2 cup | cocoa |
1/4 cup | water |
2 | eggs |
1 tsp | baking soda |
1/2 cup | buttermilk |
2 tsp | vanilla extract |
1 bag miniature | marshmallows |
Icing: | |
1 stick | unsalted butter |
3 tbsp | unsalted butter, softened |
3 tbsp | cocoa |
6 tbsp | milk |
1 pound | powdered sugar |
1 cup | chopped pecans |
walnuts, alternative | |
1 tsp | vanilla extract |
Directions:
Preheat oven to 350 degrees F. Grease and flour a 9 by 13 inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and water to a boil
in a sauce pan. Add to flour mixture.
Beat together eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from heat. Stir in the powdered sugar. Slowly mix in the nuts and vanilla. Take the cake from the oven, and when it cools a bit cover it with marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
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