Mississippi Mud Cake
Recipe information
Yield
serves 15-20
Ingredients
Cake
2 cups granulated sugar
1 cup vegetable shortening
4 eggs
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/4 teaspoons salt
1 cup chopped walnuts
3 teaspoons vanilla extract
One 10 1/2-ounce package miniature marshmallows
Icing
3/4 cup (1 1/2 sticks) butter, at room temperature
1 pound confectioners’ sugar
1/3 cup cocoa powder
1/2 cup evaporated milk
1 cup chopped walnuts
1 teaspoon vanilla extract
Preparation
Preheat the oven to 300 degrees. For the cake, in a mixing bowl, cream the granulated sugar and shortening well. Add the eggs and beat well. Sift the flour, cocoa powder, and salt together. Stir the flour mixture into the creamed mixture. Add the nuts and vanilla. Pour the batter into a greased 9 x 13-inch pan and bake for 30 minutes. Remove from the oven and cover the top of the cake with the marshmallows. Return the cake to the oven and bake for about 10 minutes longer, or until the marshmallows melt. While the cake is baking, make the icing: Beat the butter, confectioners’ sugar, and cocoa, until creamy. Slowly beat in the milk. Stir in the nuts and vanilla. Ice the cake while it is still warm.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
