Mississippi Mud Cake



  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups self rising flour
  • 1/2 cup baking cocoa
  • 1 cup chopped pecans
  • 13 oz. jar marshmallow cream


  • 1/2 cup butter or margarine, softened
  • 3 3/4 cups confectioner's sugar
  • 3 T baking cocoa
  • 1 T vanilla extract
  • 3 T milk
  • 3/4 cup chopped pecans


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 pecans. Transfer to a greased 13x9 baking pan. Bake at
350 degrees for 35-40 minutes or until a toothpick inserted near the center
comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon
marshmallow cream over cake; carefully spread to cover top. Cool

For frosting, in a mixing bowl, cream butter. Beat in confectioner's sugar,
cocoa, vanilla and milk. Fold in pecans. Spread over marshmallow cream
layer. Store in a refrigerator.
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