Mississippi mud
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Shortening |
| 4 | Eggs | |
| 1½ | cup | Flour |
| ⅓ | cup | Cocoa |
| 1 | cup | Butter |
| ⅓ | cup | Carnation milk |
| ⅓ | cup | Cocoa |
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| 1 | cup | Pecans (optional) |
| ½ | large | Jar of marshmallow fluff |
| 1 | teaspoon | Vanilla |
| 1 | pounds | Confectioners' sugar |
| 1 | cup | Pecans (optional) |
Directions
DESSERTS FROM CHEF FREDDY'S
FOR THE CAKE
FOR THE FROSTING
>Hint< Make the frosting first, by simply creaming all of the ingredients together and setting aside...
1) Cream together the sugar and the shortening, and add the eggs one at a time, beating well after each addition... Add the flour, cocoa, vanilla ansd salt, creming well then add the pecans if desired... 2) Bake in a well gerased and floured 9" x 13" cake pan, at 350ø for 30 min... remove and spread the marshmallow fluff evenly on the top, and return to the oven for 1 min or until fluff is spreadable... 3) Spread the frosting on top of the fluff and refrigererate until ready to eat...
From Esther Christie in the Sacred Heart Perish Cookbook re-typed for you by Fred Goslin in Watertown NY on CYBEREALM Bbs. at (315) 786-1120