Mississippi Mud Cake

Mississippi Mud Cake

Mississippi Mud Cake

Mississippi Mud Cake
A vintage handwritten recipe for Mississippi Mud Cake. The cake is made with eggs, flour, butter, cocoa, vanilla, coconut, sugar, and marshmallow cream. The frosting is made with butter, cocoa, vanilla, milk, powdered sugar, and nuts.
Print Recipe

Ingredients

Cake

  • 4 eggs
  • 1 1/2 cup flour
  • 2 sticks butter melted
  • 1/3 cup cocoa
  • 1 teaspoon vanilla
  • 1 cup coconut
  • 2 cups sugar
  • 1 jar marshmallow cream

Frosting

  • 1 stick butter
  • 1/3 cup cocoa
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 box powdered sugar
  • 1 cup nuts

Method

  • Beat eggs & sugar until creamy.
  • Combine butter, flour, vanilla, and coconut.
  • Mix and add to egg mixture.
  • Bake in a 350-degree oven for thirty minutes in 13-inch X 9-inch pan.
  • Remove from oven, immediately spread cake with marshmallow creme. Let set and spread on frosting.

Kitchen Helper 2

9×13 Cake Pan 1
Cake decor
9×13 Cake Pan 2
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Chocolate, Mississippi, State

2 Responses

  1. 5 stars
    OMG!!!! This is the exact recipe my mom used! Actually I still have her recipe and it’s written down on the same type of paper! Thank you for reminding me about this. Guess what I’m making tonight!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff
Other
Tony

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche
Other
Tony

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »