Cake Recipes

Mississippi River Mud Cake

No Photo

Yield: one 9 x 13-inch cake; 2 cups frosting

Ingredients

Cake

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/3 cup Hershey's cocoa
  • 1/2 teaspoon baking powder
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 (10 1/2 ounce) package miniature marshmallows

Chocolate Frosting

  • 6 tablespoons butter, softened
  • 2 2/3 cups confectioners' sugar
  • 1/2 cup Hershey's cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

Cake

  1. Cream butter and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine flour, cocoa, baking powder and salt; add to creamed mixture.
  4. Stir in vanilla extract and nuts.
  5. Spoon batter into greased 13 x 9 inch baking pan.
  6. Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch.
  7. Remove cake from oven; cover top with marshmallows.
  8. Return to oven 2 to 3 minutes or until marshmallows are soft.
  9. Spread marshmallows over cake and immediately cover with Chocolate Frosting.
  10. Cool thoroughly before cutting cake into squares.

Chocolate Frosting

  1. In a small mixer bowl, cream butter.
  2. Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
  3. Blend in vanilla extract.


God's Rainbow - Noahic Covenant