Betty's Mississippi Mud Cake

Bettyskitchen's picture

Dec. 22, 2012

Ingredients

For cake
Sugar 2 Cup (32 tbs)
Cocoa powder 1/3 Cup (5.33 tbs)
Butter 1 1/2 Cup (24 tbs) (3 sticks)
Eggs 4
Vanilla extract 1 Teaspoon
Self rising flour 1 1/2 Cup (24 tbs)
Sweetened flaked coconut 1 1/3 Cup (21.33 tbs)
Chopped pecans 1 1/2 Cup (24 tbs)
Marshmallow creme 7 Ounce
For frosting
Butter 1/2 Cup (8 tbs) (1 stick)
Milk 1/2 Cup (8 tbs)
Confectioners sugar 1 Pound

Directions

GETTING READY

1. Grease and flour a 9-inch by 13-inch by 2-inch baking pan.

2. Preheat oven to 350 degree F.

MAKING

3. In a large mixing bowl, combine sugar, cocoa powder, and butter. Beat well.

4. Drop eggs, one at a time, and beat after each addition.

5. Add vanilla and self-rising flour in bowl. Mix to combine.

6. Throw flaked coconut and chopped pecans. Fold to evenly distribute.

7. Into the baking pan, transfer the mixture. Spread evenly. Pop the pan in oven and bake for 40 minutes, or until a toothpick when inserted in the center comes out clean.

8. Remove pan from oven and spread marshmallow crème over hot cake. Let the cake cool in pan.

9. For frosting, in a separate mixing bowl, add butter, milk, confectioner's sugar, vanilla, and cocoa powder. Beat until smooth. Cover the bowl with plastic wrap and pop it in refrigerator until cake cools.

10. Spread frosting evenly on cooled cake. This frosting sets slowly, you can cover the frosted cake with plastic wrap and place it in refrigerator for 4 hours or overnight.

SERVING

11. Cut into slices and serve cake immediately.

TIPS

If you do not have self rising flour, then for each cup of all purpose flour add ½ teaspoon of baking powder and ½ teaspoon of salt.

You can reduce the cooling time by place the cake in refrigerator for 1 ½ hour and then for ½ an hour in freezer.

Recipe Summary

Difficulty Level: Medium
Cook Time: 160 Minutes
Ready In: 160 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1265Calories from Fat 605

 % Daily Value*

Total Fat 70 g107.7%

Saturated Fat 36 g180%

Trans Fat 0 g

Cholesterol

Sodium 402 mg16.75%

Total Carbohydrates 161 g53.7%

Dietary Fiber 6 g24%

Sugars 129 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet