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Print this Recipe    Mississippi Mud 07

Mississippi Mud Cake
Servings: 16 to 20 servings

1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme

1/2 cup butter or margarine, softened
3 3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons milk
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Combine flour and cocoa; gradually
add to creamed mixture. Fold in the pecans. Transfer to a greased
13-inch x 9-inch x 2-inch baking pan. Bake at 350 F for 35 to 40
minutes or until a toothpick inserted near the center comes out
clean. Cool for 3 minutes (cake will fall in the center). Spoon
the marshmallow creme over cake; carefully spread to cover top.
Cool completely. For frosting, in a mixing bowl, cream butter.
Beat in confectioners' sugar, cocoa, vanilla and enough milk to
achieve frosting consistency. Fold in pecans. Spread over
marshmallow creme layer. Store in the refrigerator.


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