I've been attempting to lose weight, therefore I've decided to share with you a recipe for one of the richest, chocolatiest cakes ever.
Yeah...never said my goal was to make any sense.
Anyway, this cake is fabulous. Seriously, it's so good you'll want to cry. Or giggle. Or whatever it is that you do when you eat fabulous cake. Personally, I do a happy dance.
I got this recipe from my mother-in-law who got it from her mother. It's something that's been served at family gatherings on multiple occasions, and I've known for a while that it's one of Cookie Bandit's favorites. So when I was trying to figure out what special dessert to make him on his birthday, I instantly thought of this!
This cake is a delicious combination of three things - fudgy, nutty, dense chocolate cake...creamy marshmallow...and rich and thick chocolate icing. Oh, be still my heart!
Here's how you make it...
You cream butter and sugar together until they are light and fluffy. And by the way, you will need electric beaters for this. I'm still not one of the cool kids who own a Kitchen Aid...a hand-held mixer will work. But you definitely need a little more than elbow grease.
Add eggs, one at a time, beating well after each one.
Add flour, vanilla, and cocoa and mix well. Your batter will be pretty darn dense...that's a good thing!
Fold in chopped pecans and coconut and spread into a greased baking pan.
Bake the cake and then spread marshmallow creme over the top immediately after you pull it out of the oven. The marshmallow will get all gooey and melty, so it won't be too difficult to spread around.
Let the cake cool. Meanwhile, whip up the chocolate icing! Spread it over the top of the cooled cake. There's a lot of icing, so you'll end up with a deliciously thick layer of it.
Place candles in cake and get a toddler to sing a rousing rendition of "Happy Birthday" - oh wait...you don't have to...that's just me. :)
Cookie Bandit and Miss Pebbles...getting ready to blow out birthday candles!
Serve with a huge glass of milk...this cake is rich!
Mississippi Mud Cake
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 t. vanilla
- 1 1/2 cup four
- 2 T. cocoa
- 1 1/2 cup chopped pecans
- 4 oz. shredded coconut
- 7 oz. marshmallow creme
- 1 lb. powdered sugar
- 1/2 cup butter, melted
- 1/2 cup evaporated milk
- 1/3 cup cocoa
- 1 t. vanilla
Cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, flour, and cocoa to creamed mixture; blend well. Fold in pecans and coconut on low speed. Pour into a greased 9x13" pan. Bake at 350 degrees for 35-40 minutes.
Spread marshmallow creme over warm cake. Cool.
To make icing, combine all ingredients and mix with blender until smooth. Spread over marshmallow creme.