Mississippi Mud Cake Recipe | Yummly
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Mississippi Mud Cake

CRISCO
17Ingredients
15Minutes
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Ingredients

US|METRIC
  • frosting
  • Crisco Original No-Stick Cooking Spray
  • 1 cup Crisco Butter Flavor All-Vegetable Shortening (OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups Pillsbury BEST All Purpose Flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup miniature marshmallows
  • 3/4 cup Crisco Butter Flavor All-Vegetable Shortening (OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening)
  • 1 pound powdered sugar
  • 1/3 cup cocoa powder
  • 1/2 cup PET Evaporated Milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans
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    Directions

    1. HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
    2. BEAT together 1 cup shortening and granulated sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well to combine.
    3. SIFT together flour, cocoa and salt in medium bowl; stir with fork to combine well. Add to shortening mixture; stir to combine well. Fold in pecans. Pour batter into prepared pan.
    4. BAKE about 30 minutes. Remove cake from oven; sprinkle marshmallows evenly over the hot cake. Return to oven; bake an additional 10 minutes, or until marshmallows are melted. Remove cake from the oven; place on wire cooling rack.
    5. HEAT 3/4 cup shortening in 2-quart saucepan over medium heat. Add sugar and cocoa; stir constantly until smooth. Stir in evaporated milk, vanilla and pecans. Stir until well combined. Pour mixture over cake; cool completely before serving.
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