Restaurant Recipes
Luby's Mississippi Mud Cake
Ingredients
Cake
- 1 cup butter or margarine, softened
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa
- 4 extra-large eggs
- 1 3/4 cups all-purpose flour
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
Icing
- 1/2 cup butter or margarine
- 1 3/4 cups confectioners' sugar, sifted
- 2 cups miniature marshmallows
- 2 tablespoons + 2 1/2 teaspoons unsweetened cocoa
- 1/4 cup milk
- 1/2 cup pecan pieces
- Whipped cream (optional)
- Maraschino cherries (optional)
Instructions
- Heat oven to 350 degrees F. Grease and flour* a 13 x 9 inch baking pan.
Cake
- In a large mixing bowl, beat together butter or margarine, sugar and cocoa until smooth and creamy, using an electric mixer set at medium speed, about 3 to 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add flour, pecans and vanilla extract. Mix just until blended.
- Pour into prepared pan.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool on a wire rack.
Icing
- Combine butter or margarine, confectioners' sugar, marshmallows, cocoa and milk in a medium size saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake.
- Sprinkle cake with pecan pieces and cool completely.
- Garnish with whipped cream and maraschino cherries, if desired.
Notes
* For best results, use our Pan Release!