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.
ith scraper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1 cup
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.
3x9\" baking pan.
For cake, in large bowl, beat together
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.
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.
d an 8 inch cake pan with parchment paper
orced). Grease a 20cm square cake pan and line with paper
Warm the jar of marshmallow cream in hot water.
Bake a yellow cake.
Spread marshmallow cream on top of cake as soon as you take it out of oven (carefully).
Let set.
Melt the margarine, cocoa, milk and vanilla over low heat; stir well.
Mix in the powdered sugar; pour over cake.
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:
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.
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.
In 12 x 8-inch glass dish, place butter and cocoa.
Heat on High 2 minutes or until melted.
In large mixer bowl, place eggs. Beat slightly.
Add sugar, flour and butter/cocoa mixture.
Beat until thoroughly blended.
Pour mixture into glass dish and microwave 7 to 9 minutes on High, rotating dish 1/2 turn after 4 minutes.
Distribute marshmallows over top of hot cake and microwave on High 2 to 3 minutes until marshmallows are melted.
Cream sugar; add shortening and eggs, one at a time.
Beat by hand with spoon.
Sift flour, cocoa and salt.
Add to first mixture; add vanilla and nuts.
Pour into oblong pan.
Bake at 300\u00b0 for 30 to 35 minutes.
Spread marshmallows on cake.
Put into oven, but remove from oven when melted.
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.
Cream butter and sugar; add eggs, beating after each. Add coconut, flour, cocoa, vanilla and nuts. Mix well with spoon. Spread in 9 x 13-inch pan. Bake at 350\u00b0 for 45 minutes. As soon as cake is done, remove from oven. Spread marshmallows on top. Let cool.