Mississippi Mud Cake
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Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories8311.4 kcal (416%)
Total Fat408.4 g (583%)
Carbs1163 g (447%)
Sugars924.1 g (1027%)
Protein75.7 g (151%)
Sodium554.6 mg (28%)
Fiber32.6 g (117%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
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0.5 poundsweet butter
softened

2 cupssugar
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4eggs
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1 ½ cupsflour

⅓ cupunsweetened cocoa
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1 teaspoonvanilla
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3 cupsminiature marshmallows
Icing
Instructions
Step 1
Cream butter, add sugar and beat well.
Step 2
Add eggs one at a time, beating well after each addition. Add vanilla.
Step 3
Sift together flour and cocoa and add on low speed, mixing until just blended.
Step 4
Spread batter evenly in a greased and floured 9x13-inch pan. Bake on middle level of a pre-heated 350º oven and for 30 minutes.
Step 5
Remove pan from oven and spread marshmallow on top of cake. Return to oven and bake for 7 to 10 minutes, until marshmallows start to brown. Remove and cool on a rack for 30 minutes.
Icing
Step 6
Melt butter in a large pan. Sift together sugar and cocoa and stir in gradually.
Step 7
Add evaporated milk, using enough to make a spreadable consistency. Stir in pecans and spread on cake,
Step 8
Cool completely before cutting into squares.
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