Betty's Mississippi Mud Cake Recipe Video
Ingredients
| For cake | ||
| Sugar | 2 Cup (32 tbs) | |
| Cocoa powder | 1⁄3 Cup (5.33 tbs) | |
| Butter | 1 1⁄2 Cup (24 tbs) (3 sticks) | |
| Eggs | 4 | |
| Vanilla extract | 1 Teaspoon | |
| Self rising flour | 1 1⁄2 Cup (24 tbs) | |
| Sweetened flaked coconut | 1 1⁄3 Cup (21.33 tbs) | |
| Chopped pecans | 1 1⁄2 Cup (24 tbs) | |
| Marshmallow creme | 7 Ounce | |
| For frosting | ||
| Butter | 1⁄2 Cup (8 tbs) (1 stick) | |
| Cocoa powder | 1⁄3 Cup (5.33 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Confectioners sugar | 1 Pound | |
Nutrition Facts
Serving size
Calories 1290 Calories from Fat 616
% Daily Value*
Total Fat 71 g109.4%
Saturated Fat 36.8 g184%
Trans Fat 0 g
Cholesterol 228.1 mg76%
Sodium 407 mg17%
Total Carbohydrates 167 g55.6%
Dietary Fiber 9.3 g37%
Sugars 129.5 g
Protein 12 g23.8%
Vitamin A 31.1% Vitamin C 0.54%
Calcium 13.3% Iron 26.7%
*Based on a 2000 Calorie diet
Directions
1. Grease and flour a 9-inch by 13-inch by 2-inch baking pan.
2. Preheat oven to 350 degree F.
MAKING
3. In a large mixing bowl, combine sugar, cocoa powder, and butter. Beat well.
4. Drop eggs, one at a time, and beat after each addition.
5. Add vanilla and self-rising flour in bowl. Mix to combine.
6. Throw flaked coconut and chopped pecans. Fold to evenly distribute.
7. Into the baking pan, transfer the mixture. Spread evenly. Pop the pan in oven and bake for 40 minutes, or until a toothpick when inserted in the center comes out clean.
8. Remove pan from oven and spread marshmallow crème over hot cake. Let the cake cool in pan.
9. For frosting, in a separate mixing bowl, add butter, milk, confectioner's sugar, vanilla, and cocoa powder. Beat until smooth. Cover the bowl with plastic wrap and pop it in refrigerator until cake cools.
10. Spread frosting evenly on cooled cake. This frosting sets slowly, you can cover the frosted cake with plastic wrap and place it in refrigerator for 4 hours or overnight.
SERVING
11. Cut into slices and serve cake immediately.
TIPS
If you do not have self rising flour, then for each cup of all purpose flour add ½ teaspoon of baking powder and ½ teaspoon of salt.
You can reduce the cooling time by place the cake in refrigerator for 1 ½ hour and then for ½ an hour in freezer.
Chef
