DESSERT

Mississippi Mud Cake

INGREDIENTS

CAKE

  • 4 eggs
  • 2 cups sugar
  • 1 cup Darigold Butter, melted
  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 (7 oz.) jar marshmallow crème
  • 1 cup chopped pecans

LEVEE FROSTING

  • 1/2 cup Darigold Butter, melted
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/3 cup Darigold Milk
  • 4 cups (1 lb. box) powdered sugar

INSTRUCTIONS

Grease and flour a 15x10-inch or 13x9-inch baking pan; set aside. Preheat oven to 350°F. In large mixing bowl, beat eggs until very thick. Gradually beat in sugar. Add melted butter, flour, cocoa, vanilla and pecans; stir well. Pour into prepared pan. Bake 30 minutes.

Immediately spread marshmallow crème gently over surface of cake. Prepare Levee Frosting and spread frosting gently over warm marshmallow crème, swirling to give marbled effect. Sprinkle nuts over top.

NOTES

This cake freezes very well.