Moist Mississippi Mud Cake

This is a delicious cake. It is super moist and fudge-y and one you will want to serve again and again!

The toasted pecans and gooey marshmallows on top totally make it. It serves quite a few people and is perfect to bring to picnics and other fun gatherings. It is a close cousin to my yummy Texas Sheet Cake recipe.

I had this cake while I spent some of my teenage years in Maryland. Some of my relatives owned an old tobacco plantation on the bay there. This estate was called Ellenbourough and it was an amazing old place. We would go crabbing on the docks, swim in the pool, explore the property and the huge mansion, and we would eat! We would have huge crab boils and serve freshly caught oysters at these large family gatherings. These are some good memories for me...

Do make sure that your pecans are fresh. Rancid nuts will ruin it the flavor of this cake. I also recommend against using unsalted butter, which leaves the cake tasting a bit flat. Salted butter gives a richer, more buttery taste to this cake. As you probably know, a touch of salt added to sweet things brings out the flavor of the sweets. I always add a touch of salt to my sweets, whether the recipe calls for it or not, and the recipe is always improved.


Mississippi Mud Cake Recipe:

CAKE:
8 ounces real butter, softened
2 c. sugar
4 eggs
1 1/2 c. flour
1/3 c. cocoa powder
1 c. pecans, coarsely chopped
1 t. real vanilla extract
3 c. mini marshmallows
1/4 t. sea salt or BioSalt

ICING:
8 ounces real butter
16 ounces confectioner's sugar
1/3 c. cocoa powder
1 c. pecans, coarsely chopped
1/2 c. evaporated milk
1/4 t. sea salt or BioSalt
1/2 t. real vanilla extract


Method:

CAKE:
Preheat oven to 350 degrees F. Butter and flour a 9 X 13-inch pan
Combine the softened butter and sugar; beat until creamy.
Add eggs, one at a time, beat thoroughly after each.
Sift together flour and cocoa powder and mix in.
Add nuts and vanilla, beat well.
Spoon batter into prepared pan, bake for 30-35 minutes. It needs to be fudge-y, so don't over bake.
Sprinkle marshmallows on top and return to oven just until melted, but not brown.
Remove from heat and cool 30 minutes.

ICING:
Melt butter in a sauce pan.
Sift in powdered sugar and cocoa powder and mix together well.
Add nuts.
Then add the milk, a bit at a timeto make a good spreading consistency.
Spread warm icing over the cake after the cake has cooled 30 minutes.
Let the iced cake sit until completely cold.

TIP: I like to toast the pecans in the butter first, letting the butter brown a bit. Then I add all of the other icing ingredients as directed above.


Enjoy!

Leila.