My grandmother was an excellent cook. I fondly remember our family eating dinner at her house with a mouthwatering roast, mashed potatoes, but more importantly to this granddaughter, her Mississippi Mud Cake!
This recipe was a family favorite growing up. I loved helping my grandmother make this cake by adding the ingredients, stirring, and the most important part, “testing” the batter to make sure it was just right. Somehow, I always needed an extra taste test or two, or at least as many as I could get away with!
I admit, this recipe is not diet friendly. I certainly do not suggest you and your kids have it every day of the week. However, that’s what makes it so much fun. Save it for a special occasion, and savor every bite. Then, quickly give any leftovers to your neighbors, because it’s simply too tempting to have in the house!
2 cups sugar
1 cup of shortening
1 ½ cups plain flour
1/3 cup cocoa
¼ teaspoon of salt
3 teaspoons of vanilla
½ package of marshmallows
1 box powdered sugar
1/3 cup cocoa
2 sticks butter, melted
¼ to ½ cup sweetened evaporated milk
1 teaspoon of vanilla
Directions for Mississippi Mud Cake:
1. Cream sugar and shortening together.
2. Add eggs and beat.
3. Sift flour, cocoa and salt together, and add to mixture, mix well.
4. Add vanilla.
5. Pour into greased and floured 9 x 11 pan (my grandmother used cocoa
instead of flour).
6. Bake at 300 degrees for thirty minutes.
7. Remove from oven and pour marshmallows on top.
8. Bake at 350 for ten minutes.
7. Cool cake one hour and ice.
Directions for Mississippi Mud Cake Icing:
1. Sift sugar and cocoa, and mix with butter.
2. Combine milk and vanilla, and add to mixture.
3. Mix well--my grandmother noted on the recipe card that it will have a strange look when you first add the milk, but just "keep on stirring."
4. Spread icing on cake, and enjoy!