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| Southern Delight® Mom’s Mississippi Mud Cake—A Childhood Favorite |
| Ingredients Needed: 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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