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How To Make A Mississippi Mud Dessert Cake How To Make A Mississippi Mud Dessert Cake by Shelly Hill

When it comes to making chocolate cakes, I often times get bored with the classic ones. I look for recipes that have a twist or some added goodies to them.

This one is really easy to make and I love the rich chocolate flavor along with the miniature marshmallow topping. You can frost the cake with your favorite frosting, although we prefer ours with chocolate. There have been times that I have forgone the frosting and just dusted it with confectioner's sugar.

Ingredients:

2 sticks of butter or margarine, softened
1/2 cup powdered cocoa
2 cups granulated sugar
4 eggs, slightly beaten
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups chopped nuts (optional)
1 teaspoon vanilla extract
2 cups miniature marshmallows
chocolate frosting

Preheat oven to 350 degrees.

In a large saucepan, combine the butter with the cocoa, melt over low heat, stirring constantly. Remove from heat and pour into a mixing bowl. Stir in the granulated sugar and beaten eggs, until ingredients are well combined. Slowly stir in the all-purpose flour, salt, chopped nuts and vanilla extract. Your batter should be nice and moist.

Pour batter into a well-greased 9 x 13" baking pan. Bake your cake in a preheated 350 degree oven for 35 to 45 minutes or until the center of the cake tests done. Remove from oven and sprinkle 2 cups of miniature marshmallows across the top of the cake while it is still warm. Let cake cool for 30 minutes and then frost with your favorite chocolate frosting.

Store your completely cooled dessert cake in an airtight cake container. You can leave it out at room temperature or refrigerate it.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at http://my.tupperware.com/Ravish30 or her recipe blog at http://wahmshelly.blogspot.com for free recipes.

Article Source: WAHM Articles
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