Ingredients for Mississippi Mud Cake Ii
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How to Make Mississippi Mud Cake Ii
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- In a large bowl, melt butter and cocoa together in a double boiler or in the microwave in 30 second increments, stirring until smooth. Remove from heat.
- Add sugar and eggs to the melted butter mixture. Beat with an electric mixer until well combined.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in nuts, coconut, and vanilla extract.
- Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Remove from oven and immediately spoon marshmallow cream evenly over the hot cake.
- While the marshmallow cream is still warm and soft, prepare the icing: In a medium bowl, cream together the icing butter and cocoa until smooth. Add powdered sugar, milk, and vanilla. Mix until smooth and creamy.
- Spread the chocolate icing over the marshmallow layer. Using a knife or toothpick, gently swirl the icing into the marshmallow cream to create a “mud” effect.
- Let the cake cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
167 g
Sugar
3836g
Fat
1258g
Carbs
423g
