Mississippi Mud Cake
From mamajune 16 years agoIngredients
- For The Cake: shopping list
- 3/4 cup all-purpose flour shopping list
- 1/3 cup cocoa powder, sifted shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup unsalted butter, room temperature, plus more for pan shopping list
- 1 cup sugar shopping list
- 1 1/2 teaspoon pure vanilla extract shopping list
- 3 large eggs shopping list
- 1 cup pecans, chopped shopping list
- 1 (10.5 ounce) package miniature marshmallows shopping list
- For the Frosting: shopping list
- 6 tablespoons unsalted butter, room temperature shopping list
- 2 2/3 cup confectioners' sugar, sifted shopping list
- 1/2 cup cocoa powder, sifted shopping list
- 1/3 cup buttermilk, plus more if needed shopping list
- 1 teaspoon pure vanilla extract shopping list
How to make it
- To make the Cake:
- Heat oven to 350° F
- Butter a 13x9x2-inch baking pan, set aside
- Combine flour, cocoa, baking powder and salt in a small bowl,
- set aside
- In a large bowl cream the butter, sugar and vanilla together
- Add eggs, one at a time, beating well after each addition
- Add flour mixture into butter mixture, add pecans
- Spread batter into prepared pan
- Bake cake until top springs back when touched in the center,
- about 15 to 18 minutes
- Remove from oven and place marshmallows evenly over top of cake
- Return cake to oven until marshmallows are soft, about 2 to 3
- minutes
- Gently spread marshmallows over cake; immediately spread
- frosting over marshmallow layer
- Cool completely before cutting cake into squares
- To Make The Frosting:
- Cream the butter in a small bowl
- Add confectioners' sugar and cocoa alternately with buttermilk
- Mix to a spreading consistency adding additional buttermilk as
- needed, add vanilla, cover and set aside
- Makes about 2 cups frosting
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