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Tuesday, May 10, 2011

Mississippi Mud Cake

Our Mother gave my sister and me a recipe book called "Favorite Recipes of Alabama Vocational Home Economics Students" before either of us married.  Debra found the recipe for Mississippi Mud Cake in this recipe book and it's been a family favorite for a very long time.    She said that when they were going to church at Cloverdale Baptist in Dothan she used to have requests every week from the teenage boys and youth group for her to make Mississippi Mud Cake for them to snack on while watching Monday night football with her husband, Bob.  This was also a favorite when we would all gather at our parent's house in Tallahassee for the King reunion.   It's rich but so good!  

                                                      Mississippi Mud Cake

2 cups butter, melted
1/2 cup Hershey's Cocoa
4 eggs, slightly beaten
2 cups sugar
1 1/2 cups plain flour
1 1/2 cups pecans, chopped
1 tsp. vanilla
1/2 tsp. salt
miniature marshmallows

Mix together butter and cocoa.  Add eggs and sugar to butter and cocoa mixture.  Blend flour, vanilla, and salt into the above.  Stir in chopped pecans.  Bake 35 min. at 350 degrees in a greased 9 X 13 baking dish.  Cover with a single layer of miniature marshmallows.  Brown in oven for 8 - 10 min.  Drizzle warm cake with Chocolate Frosting. 

Chocolate Frosting

1/2 cup butter
1/3 cup Hershey's Cocoa
1/2 cup milk
1 - 16 oz. pkg. powdered sugar
1 tsp. vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.  Cook, stirring constantly 2 min. or until slightly thickened; remove from heat.  Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.

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