Today is your birthday? Is it tacky to bake your own cake? Well, I have been craving this delicious southern treat–Mississippi mud cake, and now I have a reason to make it.
Warning: this is NOT low cal. But it IS delicious. The texture of the cake is a little bit dense, almost a bit like a brownie. A chewy brownie with coconut and pecans baked inside, then topped with marshmallow and dreamy frosting.
Here’s the breakdown. What you’ll need:
No butter judgements please.
- 2 Tbsp Cocoa
- 2 C Sugar
- 2 Sticks Butter, softened
- 4 Eggs
- 1 1/2 C Flour
- 1 1/2 C Coconut
- 1 1/2 C chopped pecans
- 1 Tsp Vanilla
- 1 small jar Marshmallow Cream
- 2 Cups Powdered sugar
- 1 stick Butter
- 1/2 C Evaporated Milk
- 1/2 C Cocoa
- 1 tsp Vanilla
Preheat oven to 350 degrees. Mix the sugar & cocoa together.
Add in the softened butter and cream until smooth. Add the eggs, one at a time, stirring in between.
Add the vanilla, flour, coconut and the pecans.
Beat for 2 minutes. Spray 9×13 dish with nonstick spray then add batter. Bake for 30-40 minutes. My cake was done at about 35 minutes
Cool for 5 minutes, spread with marshmallow cream.
Combine frosting ingredients and beat until smooth, then spread on the cooled cake.
Some like this served with a scoop of vanilla bean ice cream. I prefer mine with a cold glass of skim milk. You gotta cut back somewhere, right? Well it won’t be on the cake.