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Mississippi Mud

Prep Time:

15 minutes

Cook Time:

45 minutes

Serves:

24

Here's a recipe from Spencer's mom Jody for one of his favorite holiday desserts (she got the recipe from her mother, Mattie Ruth). She also included it in her handwritten recipe books she gifted each of her children on Christmas.

15 minutes

Ingredients


  • 1 ½ C all-purpose flour, sifted

  • ¼ C + ½ C powdered cocoa

  • ⅓ C whole milk

  • Dash of salt

  • 1 (7-oz) jar marshmallow creme (about 1 ¼ C)

  • 4 eggs

  • 2 sticks + 1 stick of butter (1 C + ½ C)

  • 2 C + 2 ½ C granulated sugar

  • 1 t + 1 t vanilla

  • 1 C nuts, chopped (optional)




Preparation

  1. Preheat oven to 350° F and lightly grease a 9" x 13" glass baking dish with butter.

  2. In a large mixing bowl, cream together the flour, 2 C sugar, 1 t vanilla, and 1 stick of butter with either a hand or stand mixer until fluffy.

  3. To this, add sifted flour, ¼ C of powdered cocoa, and dash of salt. Continue to blend until everything is well incorporated and smooth. Stir in nuts if using.

  4. Pour cake batter evenly into prepared baking dish and bake for 40 - 45 minutes and remove from oven.

  5. While the cake is still hot, place dollops of the marshmallow creme all over the top and spread across the top of the cake evenly. Allow cake to completely (at least 1 hour) before adding the frosting.

  6. To make the frosting, melt 1 stick of butter in medium saucepan over medium-low heat. Add ½ C of powdered cocoa and cook for 1 additional minute, then off the heat.

  7. Add to the saucepan the milk, 1 t vanilla, and 2 ½ C sugar and stir until everything is smooth and well combined.

  8. Spread the frosting on top of the marshmallow creme, allow to cool, and cut into squares.

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