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New Orleans Mississippi Mud Cake

Contributed By: Joyellen, OH | See all of Joyellen's recipes
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Rating: 4   Reviews: 4 See Reviews
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Chocolaty goodness is even richer with nuts and icing.
2 C. sugar
1/3 C. cocoa
2 sticks margarine
1 1/2 C. flour
4 eggs
1tsp. of vanilla extract
1 Cup chopped pecans or walnuts
1 (7 Oz.) jar of marshmallow cream
Preheat oven to 350 degrees.

Mix together all ingredients except for the marshmallow cream and pour into a greased and floured 9X13 pan. Bake at 350 degrees for 30 minutes.

Spread the marshmallow cream over the cake while the cake is hot. Let cake with cream cool.


Make the icing with:

1 stick of softened margarine

6 Tbsp. of milk

1/3 C of cocoa

1/2 box of powdered sugar

1 tsp. vanilla extract

Spread the icing over the marshmallow topped cake.

Date Added: 06/01/2009
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Bonnie, MS Reviewed: 07/13/2009
OMG Decadent is just a beginning
This MS mud recipe is heavenly, the brownie is moist & dense, I did use 1/2 c cocoa in the cake & icing for a stronger choc taste. But I think I messed up because I melted my butter for the icing & my icing was very thin, but now 12 hours after making it is setting up a bit. But OMG it is decadent runny icing & all. I placed my pecans between the marshmallow creme layer & the icing, & when the icing was POURED on the marshmallows & nuts kind of floated giving the surface a rough lumpy appearance
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