ith scraper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1
ipe over the bars.
14. Cut into bars and enjoy. Makes
ours or until firm. For bars, cut into 6 rows by
Heat oven to 350\u00b0.
Beat butter, sugar, egg and vanilla until light and fluffy.
Mix in flour, baking soda and salt. Stir in half of the semi-sweet, half of the white chocolate and half of the walnuts.
Spread in greased foil lined 9-inch square baking pan. Bake 25 minutes or until toothpick comes out almost clean. Sprinkle with remaining chocolates. Cover with foil and let stand 5 minutes. Swirl melted chocolates with knife to marbleize. Sprinkle with remaining nuts. Cool and cut into bars.
s firm.
Cut into bars.
Makes 3 dozen.
Cream sugar and shortening.
Add eggs and beat well.
Add cocoa and flour to mixture.
Add vanilla and nuts.
Pour in greased and floured 13 x 9 x 2-inch pan.
Bake 30 to 35 minutes at 300\u00b0.
Spread marshmallows evenly over top of cake.
Return cake to oven for 5 minutes.
Then frost with Mississippi Mud Frosting.
Cream together butter, sugar and eggs, then add dry ingredients, mixing well.
Pour into oblong pan and bake at 350\u00b0 for 30 to 40 minutes.
Pour marshmallow cream over hot cake.
Cool. Top with Icing for Mississippi Mud Cake.
Cream together the sugar, 1 cup of margarine and cocoa.
Beat eggs with vanilla.
Add flour.
Beat well.
Add coconut, coconut extract and chopped nuts.
Spread in a 9 x 13-inch cake pan (well-greased).
Bake at 350\u00b0 for 30 to 40 minutes.
Immediately after taking from the oven, spread with marshmallow cream.
Spread with Mississippi Mud Cake Frosting.
Grease and flour 13 x 9 x 2-inch baking pan.
Preheat the oven to 350\u00b0.
In large mixing bowl, cream butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt and cocoa; stir into creamed mixture.
Add pecans, coconut and vanilla; beat well. Turn the batter into prepared pan, smooth the top.
Bake for 30 to 35 minutes.
Test with a wooden pick.
Remove from oven; sprinkle top with marshmallows.
Combine all ingredients except marshmallow cream.
Pour into a greased and floured 13 x 9 x
2-inch pan.
Bake at 350\u00b0 for 45 to 50 minutes.
While cake
is
hot
spread marshmallow cream on top. Let cool, then
add
Mississippi
Mud
Topping. Makes 10 to 12 servings.
Preheat oven to 375 degrees.
Line a 9 inch square pan with foil; grease foil.
Beat sugar and butter in large bowl until blended and smooth.
Beat in egg and vanilla until light.
Blend in baking soda and salt.
Add flour, mixing until well blended.
Stir in 3/4 cup each semisweet and white chocolate chips and nuts. Spread dough in prepared pan.
Bake 23 to 25 minutes or until center feels firm.
DO NOT OVER BAKE.
Mix well oleo, 1/3 cup cocoa, eggs, sugar and flour.
Bake in a 9 x 13-inch pan.
Cook 30 minutes or until done.
While hot, spread with marshmallow cream.
Ice with the following immediately:
confectioners sugar, margarine, vanilla, cocoa and Pet milk.
Sprinkle nuts on top.
Mix all ingredients together well.
Pour in 9 x 13-inch pan. Bake at 350\u00b0 for 30 minutes.
Remove from oven.
While still hot, spread 1 small jar marshmallow cream on top, then pour icing on top.
Preheat oven to 350 degrees.
Grease only bottom of 9 X 13 inch pan.
In a large bowl combine all brownie ingredients.
Beat 50 strokes by hand.
Spread in greased pan.
Bake for 33-35 minutes. DO NOT OVERBAKE!
Cool completely.
Cream shortening with sugar until well blended.
Add whole egg and 2 egg yolks; blend well. Sift together flour, baking powder and salt.
Add to creamed mixture.
Mix well.
Spread in a greased 9 x 13-inch pan.
Sprinkle over the top the nuts, chips and marshmallows in that order.
Beat egg whites until stiff. Gradually beat in brown sugar until stiff.
Spread over batter. Bake in 350\u00b0 oven for 30 to 40 minutes.
Bake cake as directed.
Cool.
Cut into layers to make 4 rounds.
Prepare pudding as directed.
Put 1 cake layer into dish. Sprinkle with 1 tablespoon Kahlua; add a layer of pudding, layer of crushed candy and layer of Cool Whip.
Repeat 3 times, ending with Cool Whip.
In saucepan, combine butter, cocoa and sugar.
In bowl, combine eggs, vanilla, flour and pecans.
Combine 2 mixtures and pour into greased 9 x 13-inch pan.
Bake 30 to 35 minutes in 350\u00b0 oven.
Cream butter and sugar; add cocoa, eggs and vanilla.
Slowly mix in flour, coconut and nuts.
Bake for 30 to 40 minutes at 350\u00b0.
Spread immediately with marshmallow cream.
Cool completely.
Frost with:
Cream sugar and Crisco.
Add eggs and mix well.
Sift flour, cocoa and salt.
Add to creamed mixture.
Add nuts and vanilla. Pour into 13 x 9 x 2-inch greased pan.
Bake at 300\u00b0 for 35 minutes.
Remove and spread marshmallows on top.
Return to oven for 10 minutes at 350\u00b0.
Cool.
Preheat oven to 350\u00b0.
Cream butter and sugar until fluffy. Beat in eggs, one at a time, and blend in vanilla.
Set aside. Combine flour and cocoa powder and beat into butter mixture.
Fold in coconut, pecans and chocolate chips.