Mississippi Mud Cake Recipe | Yummly
My FeedArticlesMeal PlannerNewPantry-Ready RecipesNewBrowsePro RecipesGuided RecipesSmart Thermometer
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
PrivacyTermsInterest-Based AdsCopyrightSitemap
AboutCareersContact UsFAQs
BookmarkletYum Button
PrivacyTermsInterest-Based AdsCopyrightSitemap

®/™©2022 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands

This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.

MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Mississippi Mud Cake

CRISCO
17Ingredients
15Minutes
Read Directions
Add to Meal Planner
Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 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 tsp. vanilla extract
  • 1 1/2 cups Pillsbury BEST All Purpose Flour
  • 1/3 cup cocoa powder
  • 1/4 tsp. 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 lb. powdered sugar
  • 1/3 cup cocoa powder
  • 1/2 cup PET Evaporated Milk
  • 1 1/2 tsp. vanilla extract
  • 1 cup chopped pecans
    • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    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.
    Discover more recipes from Crisco

    Recipe Tags

    PlanShop

    Add RecipesTaste PreferencesMake Yummly Better