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Name: Mississippi Mud Cake
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 c All-purpose flour; 1/3 c Unsweetened cocoa; 2 tb Margarine; 1 ts Vanilla extract; 3 Eggs; INGREDIENTS FOR CHOCOLATE; 6 tb Unsweetened cocoa; 1/4 ts Salt; 2 c Sifted powdered sugar; 1/3 c Margarine, softened; 1/2 ts Baking Powder; Vegetable cooking spray; 1/2 c Pecans chopped; 1 c Sugar; 1 ts Vanilla extract; 3 1/4 c Miniature marshmallows; 1/4 c Skim milk; Chocolate Glaze

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INGREDIENTS

1 c All-purpose flour
1/3 c Unsweetened cocoa
2 tb Margarine
1 ts Vanilla extract
3 Eggs
INGREDIENTS FOR CHOCOLATE
6 tb Unsweetened cocoa
1/4 ts Salt
2 c Sifted powdered sugar
1/3 c Margarine, softened
1/2 ts Baking Powder
Vegetable cooking spray
1/2 c Pecans ; chopped
1 c Sugar
1 ts Vanilla extract
3 1/4 c Miniature marshmallows
1/4 c Skim milk
Chocolate Glaze

Servings

INSTRUCTIONS

Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325 degrees for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside. Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool. Yield: 16 servings. Instructions for CHOCOLATE GLAZE: Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon). Posted by Lou Parris (lbparris@earthlink.net) Recipe by: Cooking Light, Jul/Aug 1995, page 104 Posted to MC-Recipe Digest V1 #538 by Lou Parris on Mar 22, 1997

NOTES

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Mississippi Mud Cake

1 c All-purpose flour 
1/3 c Unsweetened cocoa 
2 tb Margarine 
1 ts Vanilla extract 
3  Eggs 
  INGREDIENTS FOR CHOCOLATE 
6 tb Unsweetened cocoa 
1/4 ts Salt 
2 c Sifted powdered sugar 
1/3 c Margarine, softened 
1/2 ts Baking Powder 
  Vegetable cooking spray 
1/2 c Pecans chopped
1 c Sugar 
1 ts Vanilla extract 
3 1/4 c Miniature marshmallows 
1/4 c Skim milk 
  Chocolate Glaze

Cream margarine, and gradually add sugar, beating at medium speed of a  mixer until well-blended. Add eggs, 1 at a time, beating well after each  addition.    Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed  mixture, beating at low speed until blended. Stir in pecans and vanilla.  Pour batter into a 13 x 9-inch baking dish coated with cooking spray.    Bake at 325 degrees for 16 minutes or just until set (not until toothpick  tests clean, or cake will be overbaked). While cake bakes, prepare  Chocolate Glaze; set aside.    Remove cake from oven; top with marshmallows. Bake 2 minutes or until  marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and  let cool. Yield: 16 servings.    Instructions for CHOCOLATE GLAZE: Combine sugar and cocoa in a bowl; stir.  Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1  minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of  a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon).    Posted by Lou Parris (lbparris@earthlink.net)    Recipe by: Cooking Light, Jul/Aug 1995, page 104 Posted to MC-Recipe Digest  V1 #538 by Lou Parris <lbparris@earthlink.net> on Mar 22, 1997

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 16 Servings

Calories: 428
Calories from Fat: 137 (32%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 3.3g
Cholesterol 198.4mg		61 %
Sodium 265.5mg		9 %
Potassium 256.4mg		7 %
Total Carbohydrate 70.6g		21 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 66.7g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 428

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