ith scraper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1
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.
Combine eggs and sugar.
Beat well.
Combine melted oleo, flour, vanilla, nuts and coconut which makes a mud mixture.
Add to egg mix.
Bake at 350\u00b0 for 35 minutes.
When done, remove from oven.
Top with Marshmallow Creme while still hot.
(You could also use peanut butter instead of Marshmallow Creme.)
Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well.
Add flour, salt, nuts, coconut and vanilla.
Mix well.
Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot.
Icing Melt butter and cocoa together, add the rest of the ingrediants.
Spread over marshmallow layer.
Swirl into marshmallow cream to resemble mud.
deepish hollow. Get the clay mud from nearby (loam or sand
Rinse chicken. Marinate with Mississippi barbecue sauce and grill over
Freeze mud crab for 30 minutes and
Clean the mud crab (remove the carapace, lungs
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
Heat oven to 350\u00b0F Grease and flour 13x9\" baking pan.
For cake, in large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour into pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling rack.
For icing, combine butter, sugar, marshmallows, cocoa, and milk in medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring ...
Preheat oven to 325\u00b0F. Grease and line an 8 1/2 inch square baking pan with parchment paper. Heat butter, chocolate, sugar, 1 cup hot water, whisky and coffee in a medium saucepan over low heat, stirring, until smooth. Allow to cool then fold in flour and cocoa powder. Add eggs. Transfer to prepared pan and bake for 1 hour 15 mins. Let cool for 10 mins then remove and let cool completely on a wire rack. Serve dusted with cocoa powder or powdered sugar.
Prepare brownie mixes according to package directions, stirring in chopped pecans.
Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
While brownie mix is baking combine powdered sugar, milk, butter and cocoa. Beat all ingredients at medium speed with an electric mixer until smooth.
When brownie mix cake is done, remove from oven.
Top warm cake evenly with marshmallows.
Return to oven and bake 5 minutes.
Remove from oven and drizzle chocolate frosting over warm cake.
Place pecans in a single layer on a baking sheet.
Bake at 350\u00b0 for 8-10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
Bake at 350\u00b0 for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and ...
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan.
Bake at 350\u00b0 for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
For the frosting, combine all ingredients with a mixer until well mixed.
Drizzle chocolate frosting over warm cake.
Cool completely.
preheat oven to 275.
grease and flour a 9x4 loaf pan.
mix coffee, butter, chocolate in a bowl and microwave until chocolate is melted 1-2 minutes.
cool.
beat the egg.
stir in bourbon and vanilla.
add to chocolate mixture, stirring.
in a medium bowl sift flour, sugar, baking soda, salt.
beat into chocolate mixture until smooth.
stir in pecans and raisins.
pour into loaf pan.
bake 45-55 minutes.
remove and cool in pan on wire rack for 20 minutes.
remove from pan and cool completely.
serve with whipped ...
Place butter in a 2 qt bowl; microwave on High 1 min or until butter melts.
Stir in sugar and eggs; set aside.
Combine flour, salt& cocoa; stir well.
Combine with egg mixture.
Stir in vanilla and pecans.
Spread batter in a glass 8\" square dish sprayed with Pam.
Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
Place dish atop a micro safe ceral bowl inverted in the oven.
Microwave at Medium 6- 7 mins, turning dish one half turn after 3 mins.
Remove shields; microwave on High 2-3 ...