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I’m not sure Mrs. Patmore would fix this for the Crawley family; it’s probably not fancy enough. But it’s been my favorite cake since I was a little girl.

Just in case she could convince them:

Mississippi Mud Cake

4 eggs                                                    1 c flaked coconut

2 c sugar                                                 1/2 c chopped pecans

1 cup butter, melted                                 1 (7-oz.) jar marshmallow creme

1-1/2 c flour                                             Levee Frosting (below)

1/3 c unsweetened cocoa powder               1 c chopped nuts, if desired

1 tsp vanilla extract

Levee Frosting:

1/2 c butter, melted                                  6 tablespoons milk

1/3 c unsweetened cocoa powder               1 (1-lb.) box powdered sugar (4 c)

1 tsp vanilla extract

Grease and flour a 9×13-inch baking pan; set aside. Preheat oven to 350 degrees. In a large mixing bowl, beat eggs until thick. Gradually beat in sugar. Combine melted butter with flour, cocoa, vanilla, coconut and pecans. Add to egg-sugar mixture. Stir well with a spoon. Pour into prepared pan. Bake 30 minutes or until done. Remove from oven. Immediately spread marshmallow creme gently over surface of cake. Prepare Levee Frosting. Spread frosting gently over warm marshmallow creme, swirling to give a marbled effect. Sprinkle nuts over top, if desired.

Levee Frosting:

Blend all ingredients in a medium bowl.

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