Mississippi River Mud Cake Ingredients
1/2 cup margarine, softened
1 cup granulated sugar
3/4 cup 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
6 tablespoons margarine, softened
2 2/3 cups confectioners' sugar
1/2 cup Hershey's cocoa
1/3 cup milk
1 teaspoon vanilla extract Instructions
Cake: Cream margarine and sugar.
Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, baking powder and salt; add to creamed mixture.
Stir in vanilla extract and nuts.
Spoon batter into greased 13 x 9-inch baking pan.
Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch.
Remove cake from oven; cover top with marshmallows.
Return to oven 2 to 3 minutes or until marshmallows are soft.
Spread marshmallows over cake and immediately cover with Chocolate Frosting.
Cool thoroughly before cutting cake into squares.
Chocolate Frosting: In small mixer bowl, cream margarine.
Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional
tablespoon milk may be needed).
Blend in vanilla extract.
Yield: 2 cups frosting
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