There are some food recipes that are synonymous with southern cooking. Cornbread, fried chicken, macaroni & cheese, greens (turnip, collard or mustard), dry butter beans, etc and probably the most common southern dessert is Mississippi Mud Cake, or just plain Mississippi Mud as many of us knew it. It’s rich, fattening and decadent, like most southern cooking.
It was always a special treat when my grandmother would make Mississippi Mud and I don’t think I’ve made any since she passed away. Tonight, as I was looking through old cookbooks that belonged to my grandmother, a hand-written recipe on a piece of torn notebook paper fell out of a cookbook and onto the floor. I decided to share this recipe with you, my grandmother’s hand-written recipe for Mississippi Mud Cake.
- 2 sticks of butter
- 1/2 cup cocoa powder
- 4 eggs
- 1 1/2 cups plain flour
- 2 cups sugar
- 1 1/2 cups chopped pecans
- dash of salt
- 1 tsp pure vanilla extract (not that fake stuff)
- Bag of miniature marshmallows
- 1 box powdered sugar (1 pound)
- 1/2 cup milk
- 1/3 cup cocoa powder
- 1/2 stick of butter
Preparing the cake: Sift together the flour, cocoa, sugar and salt in a large bowl. Cream the butter and sugar in a mixing bowl and add the eggs, one at a time, beating well after each egg is added. Fold the egg mixture into the dry ingredients, then add the chopped nuts and mix well by hand to incorporate all the ingredients. Pour into a well greased and lightly floured 13″x9″ glass baking dish and bake at 350F for 30 minutes.
While the cake is baking, prepare the icing by mixing together all the ingredients and melting over low heat, stirring into a smooth icing.
Once the cake has finished baking, remove from the oven, and while the cake is still hot, cover the entire cake with the marshmallows, then pour the hot icing mixture over the cake and let cool to room temp. Cut into squares for serving.