Mississippi Mud Cake is a delightful easy version of the Texas Sheet Cake that is full of goodies. It can all be mixed by hand – then, baked, and served from the pan. The perfect recipe to let your children have a turn at baking.
TEXAS SHEET CAKE
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- ½ cup butter (1 cube), softened
- ½ cup vegetable oil (or use all butter – 2 cubes)
- ½ cup unsweetened cocoa
- 1 cup water
- 2 large eggs, lightly beaten
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Additional Ingredients for Mississippi Mud Cake
- 3½ cups miniature marshmallows (be sure they are fresh)
- 1 cup chopped pecans
- 1 recipe Chocolate Satin Frosting (recipe below)
Have all ingredients at room temperature.
Grease an 11″ X 17″ pan with high sides. (Or, use a 9” X 13” pan for thicker pieces).
Pre-heat the oven to 400º F. (or 350º F. for 9” X 13” pan).
MAKE THE CAKE
Sift together in a large mixing bowl: flour, sugar, cinnamon and set aside.
Bring to a boil in a medium sauce pan: butter, shortening, cocoa, water.
Pour hot mixture over flour and mix well.
Add: 2 slightly beaten eggs, buttermilk, baking soda and vanilla.
Pour into prepared pan.
Bake at 400º F. for 10 minutes with 11” X 17” pan (Bake at 350º F. for 20 to 25 minutes with 9” X 13” pan) or until toothpick inserted in the center of the cake comes out clean.
While the cake is baking, prepare the Chocolate Satin Frosting.
As soon as the cake comes out of the oven, cover the top evenly with the marshmallows.
Then – sprinkle the top with the chopped pecans.
Return the cake to the oven until the marshmallows soften and puff – 2 to 3 minutes.
Remove from the oven and immediately spread the prepared frosting over the top – this will have to done very carefully so you do not dislodge the marshmallows and nuts.
Cool the cake on a rack until the topping is set.
NOTE: For this cake, I prefer the 11″ X 16″ pan with high sides. The result is a delicious dessert that is a cross between cake and rocky road candy.
CHOCOLATE SATIN FROSTING
- 6 ounces unsweetened chocolate, broken into pieces (OR – 6 packets Nestle® Choco Bake®)
- 1 cup evaporated milk or heavy cream
- 1½ cups granulated sugar
- 6 tablespoons unsalted butter (¾ cube), cut into small pieces
- 1 teaspoon vanilla extract
Place the evaporated milk (or heavy cream) in a sauce pan and bring to a boil.
Immediately remove from heat and add the chocolate, cover and let stand for exactly 10 minutes (time is shorten when Choco-Bake is used)
Pour and scrape the milk/chocolate mixture into a large bowl (or place in a food processor).
Add the sugar, butter, and vanilla – beat with an electric mixer until mixture is completely smooth. (In a food processor should take only a minute or two. It may take a little longer with a mixer.)
If you use cream, you may need to let it stand for a few minutes to thicken to the desired spreading consistency.
This frosting keeps in the refrigerator for up to one week if made with cream and up to three weeks is made with evaporated milk.
You will want to keep extra in your refrigerator and melt it for a quick, yummy ice cream sauce. It also comes in handy when you need a tasty treat for your children and their friends – it is perfect for spreading on cookies or graham crackers (one of my favorite treats as a child).
This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”http://amzn.to/15wlWqS” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.