Recipe Tuesdays

Mississippi Mud Cake


  • 2 sticks margarine
  • 1/2 cup cocoa
  • 4 eggs
  • 2 cups white sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups flour
  • pinch of salt
  • 1/2 cup chopped pecans


  • bag of mini-marshmallows
  • 1/4 cup chopped pecans
  • 1 package powdered sugar
  • 1/3 cup cocoa
  • 1/2 cup milk
  • 1/2 stick melted butter
  • 1 tsp. vanilla extract

Preheat over to 350°. Grease and flour a 9x13x2 inch pan.

In a saucepan, melt the 2 sticks of margarine and mix with 1/2 cup cocoa. Lightly beat together 4 eggs, 2 cups white sugar, and 1 tsp. vanilla. Add in the butter and cocoa mixture. Blend together with 1 1/2 cups flour, salt and chopped pecans. Pour into greased pan and back for 30 minutes. While the cake is baking prepare the frosting.  Melt 1/2 stick of butter over low heat. Beat powdered sugar, milk, cocoa, butter and vanilla in a mixer until blended.

Remove cake from over and immediately top with the mini-marshmallows. Sprinkle 1/4 cup chopped pecans over the marshmallows then cover in frosting. This cake is even better the second day!

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