Southern Delight® Mom’s Mississippi Mud Cake—A Childhood Favorite
2 C. Sugar
1 Stick (1/4 lb) Butter (softened)
1/2 C. Crisco Shortening
2 tsp. Vanilla Extract
1 1/2 C. All Purpose Flour
1/3 C. Cocoa
2 tsp. Baking Powder
1/2 C. Broken English Walnuts
2.5 C. Coconut
1 10.5 oz. Bag Miniature Marshmallows
1 Stick Margarine
1/2 C. Cocoa
1 tsp. Vanilla
1 Tbsp. Water
1 8 oz. Container CoolWhip
1 Lb. Confectioners Sugar
1 C. Broken English Walnuts
Preheat oven to 325°.
Cream 2 C. Sugar, 1 Stick Butter, 1/2 C. Crisco with electric mixer.
Add 4 Eggs, one at a time, mixing well between each Egg, the add 2 tsp. Vanilla Extract.
Sift together 1 1/2 C. All Purpose Flour, 1/3 C. Cocoa, 2 tsp. Baking Powder, and add gradually to mixing bowl. The batter will be very thick.
Spread into two greased 8x8 glass baking dishes. Bake at 325° for 25-30 min. Remove from oven, sprinkle 1 1/4 C. Coconut over each, and cover with 1/2 bag of Miniature Marshmallows each.
Return to oven for about 15 minutes, until Marshmallows are slightly browned.
Let cool complete before icing.
With electric mixer, mix 1 stick Margarine, 1/2 C. Cocoa, 1 tsp. Vanilla, 8 oz. CoolWhip, 1 Tbsp. Water, 1 lb. Confectioners Sugar. Blend well, then spread over top.
Sprinkle each container with 1/2 C. broken English Walnuts. Serves 9-16. Enjoy!