Mississippi Mud Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1 package chocolate cake mix
1/4 cup vegetable oil
1 1/4 cup water
2 large eggs
1 package instant chocolate pudding
1 cup chopped nuts
1 cup miniature marshmallows
Preheat oven to 350°F. Grease pan using Pan Release.
In a bowl, add cake mix, oil, water, eggs and pudding. Mix on low speed for 30 seconds. Scrape bowl. Mix on medium speed for 2 minutes. Stir in nuts.
Pour the batter immediately into the greased pan. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). See chart for baking times.
Remove cake from oven and immediately sprinkle with marshmallows. Return to oven for 1-2 minutes, or until marshmallows start to puff. Remove from oven. Within 5 - 10 minutes, remove the cake from the pan and place on a serving plate or covered cake board. Ice with Mississippi Mud Icing while cake is still hot.
For a 13" x 9" inch pan, bake for 35-40 minutes. If desired, cake can remain in pan for serving.
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