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---------- Recipe via Meal-Master (tm) v8.05
Title: MISSIPPI MUD CAKE
Categories: Cakes, Chocolate
Yield: 12 Servings
------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
1 c Shortening
1 1/2 c Sugar
4 Eggs
2 ts Vanilla
1 1/2 c Martha White All-Purpose
-Flour, sifted
1/3 c Cocoa
1/2 ts Salt
1 c Chopped pecans
2 c Miniature marshmallows
Mississippi Mud Icing, below
Preheat oven to 325. Grease and flour a 13x9x2-inch baking pan. Cream
shortening and sugar together in mixing bowl until light and fluffy. Add
eggs one at a time, beating well after each addition. Blend in vanilla.
Sift flour, cocoa, and salt together; add to creamed mixture and blend
thoroughly. Stir in pecans. Pour batter into prepared pan. Bake for 35 to
40 minutes or until cake begins to pull away from sides of pan and
toothpick inserted in center comes out clean. Remove pan from oven and
sprinkle marshmallows evenly over cake. Return to oven for 10 minutes or
until marshmallows are melted. Cool in pan on wire rack. Spread with
Mississippi Mud Icing. Chill before cutting into squares.
MISSISSIPPI MUD ICING ~~~~~~~~~~~~~~~~~~~~~ 1 cup (2 sticks) butter or
margarine, melted 1/3 cup cocoa 1/2 cup evaporated milk 4 cups sifted
confectioners' sugar (about 1 pound) 1 teaspoon vanilla 1/2 cup chopped
pecans
Combine butter and cocoa in mixing bowl; add evaporated milk. Gradually
stir in sugar; beat until smooth. Stir in vanilla and pecans; blend
thoroughly.
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