Mississippi Mud Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 (7 ounce jar Marshmallow creme

• Baking & Spices

  • 2/3 cup Cocoa powder
  • 1 1/2 cups Flour
  • 4 cups Powdered sugar
  • 2 tsp Vanilla
  • 2 cups White sugar

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 1/2 cup Pecans

• Dairy

  • 1 1/2 cup Butter
  • 6 tbsp Milk

Found on thefoodcharlatan.com

Ingredients

• 4 eggs
• 2 cups white sugar
• 1 cup (2 sticks) butter, melted
• 1 teaspoon vanilla extract
• 1 and 1/2 cups flour
• 1/3 cup cocoa powder
• 1 cup flaked coconut (optional)
• 1/2 cup chopped pecans (optional)
• 1 (7 ounce) jar marshmallow creme
• 1/2 cup (1 stick butter), melted
• 1/3 cup cocoa powder
• 1 teaspoon vanilla extract
• 6-8 tablespoons milk
• 4 cups powdered sugar

Directions

• Preheat oven to 350 degrees F. Use butter to grease a 9x13 inch cake pan.
• Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in sugar and vanilla.
• In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
• Whisk in the flour and cocoa (stir in the pecans and coconut as well.)
• Add the butter-flour mixture to the egg mixture and beat well until combined.
• Pour batter into the prepared pan.
• Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
• Meanwhile, prepare the Levee frosting.
• Clean the mixing bowl and melt 1/2 cup of butter in it. Beat in 1/3 cup cocoa powder.
• Add vanilla and 2 cups powdered sugar. Beat well.
• Add half of the milk. Add the remaining 2 cups of powdered sugar, and beat well. Add more milk as necessary to reach the consistency you like.
• When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top. (see note)
• Spread the frosting over the warm cake and marshmallow creme. Use a spatula or knife to swirl it.
• I like to serve this cake warm, but it is quite messy. It will set up as it reaches room temperature.