Mississippi mud cake is a tempting cake and you’ll satisfy kids of all ages. Be prepared to hand out the recipe! From Tammi Simpson of Greensburg Kentucky.

Ingredients 

1 cup butter, softened

2 cups sugar

4 eggs

1-1/2 cups self-rising flour

1/2 cup baking cocoa

1 cup chopped pecans

1 jar (7 ounces) marshmallow creme

FROSTING:

1/2 cup butter, softened

3-3/4 cups confectioners’ sugar

3 tablespoons baking cocoa

1 tablespoon vanilla extract

4 to 5 tablespoons milk

1 cup chopped pecans

Method 

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans.

Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool 3 minutes (cake will fall in the center). Spoon marshmallow creme over cake; spread to cover top. Cool.

For frosting, in a mixing bowl, cream butter.

Beat in confectioners’ sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans.

Spread over marshmallow creme layer. Store in the refrigerator. Yield: 16-20 servings.

Notes and Tips 

As a substitute for 1-1/2 cups selfrising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.