Mississippi Mud Cake
This cake features a fudgy brownielike base topped with marshmallow creme and a nutty frosting. Serve big slices with glasses of cold milk or steaming mugs of coffee. —Tammi Simpson, Greensburg, Kentucky
Self-rising Flour-1-1/2 cups
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1-1/2 cups self-rising flour
- 1/2 cup baking cocoa
- 1 cup chopped pecans
- 1 jar (7 ounces) marshmallow creme
- frosting:
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1 tablespoon vanilla extract
- 4 to 5 tablespoons 2% milk
- 1 cup chopped pecans
Directions
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1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.
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2Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.
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3For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
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