Mississippi Mud Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
2 stick butter or margarine
1/2 cup cocoa
2 cups granulated sugar
4 large eggs
1 1/2 cup all-purpose flour
pinch of salt
1 teaspoon vanilla extract
1 cup chopped nuts
1 cup miniature marshmallows
Preheat oven to 350°F. Grease pan using Pan Release.
In a saucepan, melt butter. In a large mixing bowl, add cocoa and stir in melted butter. Stir in sugar and eggs. Add flour, salt, nuts, and vanilla.
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 30-40 minutes. If desired, cake can remain in pan for serving.
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