Mississippi Mud Cake
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Serves/Makes: 16
Ready in: 1-2 hrs
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs
- 1 1/2 cup self-rising flour
- 1/2 cup baking cocoa
- 1 cup chopped pecans
- 1 jar (7 ounce size) marshmallow creme
***FROSTING***
- 1/2 cup butter or margarine, softened
- 3 3/4 cups confectioners\' sugar
- 3 tablespoons baking cocoa
- 1 tablespoon vanilla extract
- 4 tablespoons milk, more if needed
- 1 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 the pecans. Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners\' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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