Mississippi Mud Cake

Mississippi Mud Cake

1 cup butter, softened
2 cups 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

Mississippi Mud Cake Frosting

1/2 cup butter, softened  (I melt mine)
3 3/4 cups confectioners’ sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 tablespoons milk, more if needed
1 cup chopped pecans

CAKE – 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 may fall in the center).

Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.

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.

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2 responses to “Mississippi Mud Cake

  1. Oh my goodness, that looks delicious!!
    Why oh why am I on a diet???
    Will keep that recipe for when I fall off the diet wagon again!!
    love and hugs, Tabitha XX

  2. OH MY GOD that looks GOOD!!!!

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