Mississippi Mud Cake
A relative of “Mississippi Mud Pie,” this cake’s fudgy, dense interior is reminiscent of, well, Mississippi river mud. Though its origins are unclear, one thing is for certain: one bite of this rich creation will nip your chocolate (and sugar) cravings in the bud!
Ingredients
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2 cups sugar
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2 cups flour
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1 stick butter
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3½ tablespoons cocoa
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1 cup water
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½ cup shortening (we used butter)
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½ cup buttermilk
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3 eggs, unbeaten
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1 teaspoon vanilla
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1 teaspoon baking soda
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Dash of salt
Topping
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1 box (3½ cups) powdered sugar
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1 teaspoon vanilla
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1 stick butter
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3½ tablespoons cocoa
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6 tablespoons milk
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4 cups miniature marshmallows
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½ cup nuts, chopped
Directions
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Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan. Mix sugar and flour into a mixing bowl. Put butter, cocoa, water and shortening in saucepan and bring to a boil, stirring occasionally. Pour over sugar and flour and beat well. Add milk, eggs, vanilla, baking soda, salt and mix. Pour pan and bake for about 25 minutes or until done.
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For the topping, measure sugar and vanilla into a mixing bowl. Bring butter, cocoa and milk to boil in a saucepan, stirring occasionally. Add to sugar and vanilla and beat until smooth.
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Once the cake has baked, remove from oven and layer the marshmallows evenly on top. Place the cake back into the oven for about 3 minutes, or until the marshmallows melt slightly.
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Remove from oven and drop spoonfuls of icing onto the top of the cake, using a knife to swirl the marshmallow and frosting together.
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Sprinkle the nuts on top.
