Mississippi Mud

This cake has a story behind it.  It was about 10 years ago and we were at the annual spaghetti dinner/dessert auction fundraiser for the youth group of our church.  Before they served dinner, you had a chance to walk by the dessert tables and get a peek at all the yummy treats that were going to be up for auction. Before I sat down to eat that night, I knew exactly what desserts I would be bidding on.  As soon as I laid my eyes on this yummy chocolate creation, I knew it was one of the desserts I wanted.  The bidding began at something like $5 and I just kept increasing my bid every time someone would outbid me.  Well it came down to a bidding war between me and our good friends the Proctors and I was not about to lose.  End result — I WON!   I don’t even remember what I ended up paying, I think it was something like $30 and after tasting one bite of this cake, I knew it was worth every penny I spent!

This cake is a definite game changer!  Seriously it is soo good!  The frosting is amazing, sinful, divine, etc. . . .but you should heed this WaRniNg: This cake uses a whole pound of butter. . . . so if you have you have something against butter, then Do nOt MaKe tHis CaKe!!

P.S. I do on occasion only use one stick of butter instead of two in the frosting, but either way the frosting is sinful!!

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Mississippi Mud

Prep Time

10 mins

Cook Time

23 mins

Total Time

33 mins

 

Ingredients

• CAKE:
• 2 cups sugar
• 1 cup butter
• 4 large eggs
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1/4 tsp. salt
• 2 tsp vanilla
• 1 jar (13 oz) marshmallow cream
• <br>
• FROSTING:
• 1 cup butter , melted
• 4 3/4 - 5 cups powdered sugar
• 1/3 cup cocoa
• 1 tsp. vanilla
• 1/2 cup evaporated milk

Instructions

1. CAKE:Preheat oven to 350 degrees.
2. Cream butter and sugar together. Add vanilla and eggs, one at a time beating well after each.
3. Mix flour, cocoa, and salt together, add to creamed mixture.
4. Spread into a greased 11x15 inch jelly roll pan. Bake for 20-23 minutes. DO NOT OVER BAKE!
5. Let cool completely and spread marshmallow cream on top.
6. Pour frosting over marshmallow cream and spread evenly on top.
7. FROSTING:
8. Combine all ingredients and mix until smooth. **This frosting is not super thick. You want it to be "pourable."

Recipe Notes

You can make this in a 9x13 pan, you'll just need to increase the cooking time by about 7-10 minutes. I like it best in the jelly roll pan, but either way works.