Mississippi mud cake
For the Northern Ky. reader who lost her recipe in a move. “I want the recipe that’s made from scratch. It’s always the first dessert to disappear at our picnics”, she said. When I made it I thought something was wrong since the frosting was spread over mini marshmallows on top of the hot cake and the marshmallows didn’t melt all the way. Then it dawned on me that they weren’t supposed to melt; thus, the name, Mississippi mud cake!
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, lightly beaten
1-1/2 cups flour
1 teaspoon vanilla
1-1/2 cups chopped pecans
4 cups mini marshmallows
Preheat oven to 350. Put butter and cocoa together and cook over low heat until butter melts. Transfer to mixing bowl. Add sugar and eggs, beat on medium until blended. Add flour and vanilla. Beat until blended. Stir in pecans. Spoon batter into sprayed 13×9 pan. Bake 35 minutes. Remove from oven and immediately sprinkle marshmallows over hot cake. Then immediately spread frosting over the marshmallows. It will look bumpy. Cool and then chill before slicing.
Beat on medium speed until smooth, adding a bit more milk if too stiff:
1 pound confectioners sugar, sifted or put through a sieve to remove lumps
1/2 cup milk
1/2 cup cocoa
4 tablespoons butter, softened
Tip from Rita’s kitchen: White cake from scratch that is light textured like store bought: problem solved
Reader Annie Hoffman, a talented and inquisitive baker, makes wedding cakes. Annie told me: ”
For years I have searched for a scratch vanilla cake recipe that isn’t the consistency of corn bread, and has that bouncy texture of a box mix, without using a box mix. Is there such a thing? I have tried hundreds, yes, that many, to no avail. My cake business is all scratch except for vanilla, people just like the mix better. Help if you can.”
Rose Levy Beranbaum to the rescue. Regardless of how busy this famous celebrity baker and noted cookbook author is, Rose always responds quickly. Rose suggested her white velvet cake. “It is soft, tender, flavorful and far superior to any box cake mix. It’s in my book “The Cake Bible.”
Rose has an engaging blog on her site: www.realbakingwithrose.com. I suggest you subscribe to it.