Mississippi Mud Cake

Oh My.  Chocolate and Marshmallows?  An frosting that tastes like liquid fudge?  This is one rich cake, but it’s so good.

This recipe is from – Fannie Flagg’s Original Whistle Stop Cafe Cookbook.

I did not alter the recipe in any way.

Mississippi Mud Cake

1 1/4 c all purpose flour
2 tsp baking powder
1/2 tsp salt
2 c sugar
3/4 c unsweetened cocoa
5 eggs, separated
1 c water
1 tsp vanilla extract
2 1/2 c mini marshmallows

Preheat oven to 350 degrees.  Sift flour, baking powder and alt together 3 times, set aside.  Combine sugar and cocoa; mix well.  Beat egg yolks in large bowl of electric mixer.  Beat in water, vanilla and sugar mixture at medium speed.  Beat in flour mixture.  Beat egg whites until stiff peaks form; stir on-fourth of chocolate batter gently into whites.  Fold egg whites into remaining batter.  Pour into a greased and floured 13×9 pan and bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean.  Remove from oven and sprinkle marshmallows evenly over cake.  Bake 5 minutes longer, or until marshmallows begin to melt.  Cool in pan on a wire rack.  Spread with mud icing.

Mud Icing

1 c butter or margarine, melted
1/3 c unsweetened cocoa
1/2 c evaporated milk
4 c sifted powdered sugar
1 tsp vanilla extract
1/2 c chopped pecans (optional) – I opted out of the pecans this time.

Combine butter and cocoa in a large mixing bowl; stir in evaporated milk.  Gradually beat in sugar and vanilla until smooth.  Stir in pecans.  Pour over cooled Mud Cake.

As I said before, this is one rich cake.  But oh so good.  Somehow I even wound up with a few pieces left after my event last night, maybe I’ll go get a piece…

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