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Mississippi Mud Cake Recipe
|Sugar||2 Cup (32 tbs)|
|Shortening||1 Cup (16 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Chopped pecans/Chopped walnuts||1 Cup (16 tbs)|
|Powdered sugar||12 Ounce|
|Margarine||1⁄2 Cup (8 tbs), melted|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Cocoa||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 8435 Calories from Fat 3605
% Daily Value*
Total Fat 412 g634%
Saturated Fat 89.7 g448.7%
Trans Fat 27 g
Cholesterol 864.5 mg
Sodium 1118.7 mg46.6%
Total Carbohydrates 1185 g395.1%
Dietary Fiber 42.8 g171.4%
Sugars 906.7 g
Protein 80 g160.7%
Vitamin A 101.4% Vitamin C 4.3%
Calcium 50.2% Iron 151.7%
*Based on a 2000 Calorie diet
Beat in eggs by hand.
Sift flour, cocoa and salt together.
Add to creamed mixture.
Add vanilla and nuts.
Pour into a greased and floured oblong cake pan.
Bake for 25 minutes in a 300 degree oven.
Sprinkle cake with rows of marshmallows.
Increase oven to 350 degrees and bake for 10 minutes longer, cool cake completely.
Sift powdered sugar and cocoa.
Add melted margarine, milk and vanilla.
Stir in nuts and spread on cake.