Mississippi Mud Cake
cup all-purpose flour
tsp. baking powder
pkg.(10 ½ oz) miniature marshmallows
|one bowl butter cream frosting (recipe follows)
Heat oven to 350º. Grease 13 x 9 x 2 inch
In large mixing bowl cream butter, sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each.
Combine flour, cocoa, baking powder and salt; add to creamed mixture.
Stir in pecans. Spoon batter into prepared pan.
Bake 15 to 18 minutes or until top is batrely soft to the touch.
Meanwhile, prepare frosting. Remove cake from oven;
immediately place marshmallows over top.
Return cake to oven for 2 to 3 minurtes or until marshmallows are soft.
Gently spread marshmallows over cake;
immediately spread frosting over top.
Cool thoroughly on wire rack before cutting cake into squares.
One Bowl Buttercream Frosting
tbsp. butter, softened
cup confectioners sugar
cup for light flavor
cup for medium flavor
cup for dark flavor
In small mixing bowl cream butter.
Blend in cocoa and confectioners sugar alternately with milk;
beat to spreading consistency (additional milk may be needed).
Blend in vanilla.