Mississippi Mud Cake Recipe
Ingredients
| Pillsbury package | 1 | |
| Water | 1 1/4 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Pecans | 1 Cup (16 tbs), chopped | |
| 1(7 oz.) jar marshmallow crème | ||
Directions
Preheat oven in Convection Bake to 350°F (*325°F).
Grease and flour bottom only of 13" x 9" pan.
Combine cake mix, water, oil and eggs in large mixing bowl. Beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan. Sprinkle pecans evenly over batter.
Convection Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Remove cake from oven.
Spoon marshmallow creme evenly over top of hot cake.
Carefully spread to cover cake. Cool cake 15 minutes.
Grease and flour bottom only of 13" x 9" pan.
Combine cake mix, water, oil and eggs in large mixing bowl. Beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan. Sprinkle pecans evenly over batter.
Convection Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Remove cake from oven.
Spoon marshmallow creme evenly over top of hot cake.
Carefully spread to cover cake. Cool cake 15 minutes.
Chef
