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| MISSISSIPPI MUD CAKE | ||
| Yields 16-20 servings | ||
| 1 cup butter or margarine, softened 2 cups sugar 4 eggs 1-1/2 cups self-rising flour 1/2 cup baking soda 1 cup chopped pecans 1 jar (7 oz.) marshmallow creme Frosting: 1/2 cup butter or margarine, softened 3-3/4 cups confectioners' sugar 3 tbsp. baking cocoa 1 tbsp. vanilla extract 4-5 tbsp. milk 1 cup chopped pecans |
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| In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13x9x2-in. baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Foldd in pecans. Spread over marshmallow creme layer. Store in the refrigerator. | ||