Mississippi Mud Cake

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3 users rated this recipe an average rating of 2.5
Makes:
15 servings
Prep:
20 mins
Chill:
24 hrs
Cook:
30 mins 350°F
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Mississippi Mud Cake

Ingredients
4
eggs
1
teaspoon vanilla
1 1/4
1
cup chopped nuts (such as pecans or walnuts)
1
cup flaked coconut
1
7 ounce jar marshmallow ice-cream topping
1/2
1/4
cup evaporated milk
2
teaspoons vanilla
4
cups sifted powdered sugar

Directions

  1. Grease and lightly flour a 13x9x2-inch baking pan; set aside. In a large mixing bowl, beat together the granulated sugar, 1 cup butter, and 1/2 cup cocoa powder with an electric mixer on medium speed until smooth. Add the eggs, one at a time, beating well after each addition. Add the 1 teaspoon vanilla. Beat in the flour until just combined. With a wooden spoon, stir in the nuts and coconut. Spread mixture into the prepared baking pan.
  2. Bake in a 350 degree F oven for 30 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and place on a wire rack. Carefully spread the marshmallow ice-cream topping on top. Cool completely.
  3. In a large mixing bowl, beat the 1/2 cup melted butter, 1/3 cup cocoa powder, evaporated milk, and 2 teaspoons vanilla with an electric mixer on medium speed until smooth. Slowly beat in 4 cups of sifted powdered sugar. If necessary, beat in additional evaporated milk until spreading consistency. Spread over cake. Cover and refrigerate up to 24 hours. Cut just before serving. Makes 15 servings.

From the Test Kitchen

Dietary exchanges:

3 other carbohydrate, 3 fat.

Nutrition Facts

(Mississippi Mud Cake)
    Per serving:
  • 360 kcal cal.,
  • 18 g fat
  • (9 g sat. fat,
  • 69 mg chol.,
  • 142 mg sodium,
  • 48 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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