Mississippi Mud Cake Recipe | Yummly
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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
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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 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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