Mississippi Mud Cake

It's Cake Slice Baker's time again.

I am so happy to report that I had all of the ingredients AND my oven was working! Woo-hoo!

This month's cake is a Mississippi Mud Cake. A thin chocolate cake, covered with marshmallows and topped with a sweet chocolate frosting. Yum!

The Mississippi Mud Cake caught my eye the first time I looked through my Southern Cakes cookbook. My hubby has an aunt who loves chocolate covered marshmallows and I knew this would be the perfect cake for her. I was so very happy to learn that it would be February's cake, because Aunt Nina's birthday is on Valentine's Day.

Of all the cakes I have made from this cookbook, the Mississippi Mud Cake has been the easiest to put together.

My hubby and four kiddies LOVED this cake. As did Aunt Nina and the rest of the family.

I really liked this cake. My only problem was that I thought the actual cake was a bit dry. I've made many a Mississippi Mud Cake before and they have all been much moister. But my hubby insists that I am being too critical. And he's probably right, because the taste truly was fantastic and I hope you will try it.

And be sure to check out the rest of the Cake Slice Bakers.

Mississippi Mud Cake
(From Southern Cakes by Nancie McDermott)

For the cake:
1 cup butter, cut into big chunks
1/2 cup cocoa
4 eggs, beaten well
1 teaspoon vanilla extract
2 cups sugar
1-1/2 cups flour
1/8 teaspoon salt
1 cup chopped pecans

For the frosting:
3-2/3 cups powdered sugar
1/2 cup cocoa
1/2 cup butter, melted
1/2 cup milk or evaporated milk
1 teaspoon vanilla extract
4 cups mini-marshmallows or 3 cups marshmallows, quartered

Directions:
Heat the oven to 350ºF. Grease and flour a 13 x 9 inch baking pan.

In a medium saucepan, combine the butter and the cocoa and cook over medium heat, stirring occasionally until the butter has melted and the mixture is well blended.

Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans. Mix with a wooden spoon until smooth.

Quickly pour the batter into the prepared pan and bake at 350ºF for 20 to 25 minutes or until the cake springs back when lightly touched in the center.

While the cake is baking in the oven, prepare the frosting so it will be ready to pour over the hot cake.

In a medium bowl, combine the powdered sugar and the cocoa; stir to mix them well.

Add the melted butter, milk and vanilla; stir until well combined. Set aside.

Remove the cake from the oven and scatter the marshmallows over the top.

Return the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack or on a folded dish towel. Pour the frosting all over the marshmallow-dotted cake. Cool to room temperature. Cut into small squares and serve. Enjoy!!!