Southern Delight® Mom’s Mississippi Mud Cake—A Childhood Favorite

Ingredients

  • 2 C. Sugar
  • 1 Stick (1/4 lb) Butter (softened)
  • 1/2 C. Crisco Shortening
  • 4 Eggs
  • 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

    Directions

    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!
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