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.
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.
nch pan at 300 degrees for 30 minutes.
While hot
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.
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.
lour 13x9\" baking pan.
For cake, in large bowl, beat together
n pan on wire rack for 20 minutes.
remove from
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.
8 inch cake pan with
Place oven rack in the center of the oven and preheat to 350\u00b0. Place all ingredients in a large mixing bowl.
Blend with electric mixer on low speed for 1 minute.
Scrape down sides of bowl with spatula.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed.
Pour batter into prepared pans. Place in an oven and bake 40 - 42 minutes until the cake springs back when lightly pressed with your finger.
When done cool on racks.
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.
orced). Grease a 20cm square cake pan and line with paper
ake at 350F (medium oven) for 35 minutes or until toothpick
Prepare the yellow cake mix as directed for a 9 X 13 pan
For Cake: Cream together margarine, sugar and cocoa.
Add 4 eggs and vanilla; mix well.
Add flour, coconut, chopped nuts and beat 1 to 2 minutes.
Bake@ 350 degrees for 30 to 40 minutes.
While still hot, spread a jar of marshmallow creme over cake.
For Icing: Mix together all ingredients for icing and spread over cake.
Cake:
Cream oleo and sugar; add eggs, cocoa and flour, beating after each addition.
Thoroughly beat mixture; fold in coconut and nuts and mix well.
Add up to 1/2 cup of milk if needed to thin mixture.
Prepare sheet cake pan or three 9-inch pans with Baker's Joy; pour in mixture and bake at 350\u00b0 until cake will pass the \"toothpick test\" for doneness.
CAKE:
Heat oven to 350.<
Mix all together until blended.
Bake in a greased and floured 8 x 10-inch pan for 35 minutes at 350\u00b0. Put marshmallows on top when cake is done.
Place back in oven until softened.
Then frost cake.
Heat oven to 350\u00b0.
Grease and flour a 13 x 9-inch pan.
In a large bowl, combine cake mix, water, oil, peanut butter and eggs. Blend at low speed until moistened.
Beat 2 minutes at high speed. Pour into prepared pan.
Sprinkle nuts over batter.
Bake at 350\u00b0 for 30 to 40 minutes.
Remove cake from oven and sprinkle with marshmallows.
Return to oven until marshmallows begin to puff. Cool cake 15 minutes.
Drop frosting by spoonfuls onto warm cake. Spread gently.
Cool before serving.
Mix sugar and margarine; add one egg at a time.
Add coconut, flour and baking powder.
Blend in pecans and coconut.
Bake at 350\u00b0 for 30 minutes.
While cake is hot, pour marshmallow cream over cake and spread.
Let stand for 15 minutes.