Mississippi mud cake - peters
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Butter |
| 4 | eaches | Eggs |
| 1½ | cup | Flour |
| ½ | cup | Cocoa |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Vanilla |
| 1 | cup | Chopped pecans |
| 1 | pounds | Powdered sugar |
| ⅓ | cup | Cocoa |
| 1 | cup | Butter, melted |
| 1 | teaspoon | Vanilla |
| 1 | cup | Pecans, chopped |
| 2 | tablespoons | Milk |
Directions
FROM FRED PETERS
ICING
Preheat oven to 350 degrees. Butter a 9x13-inch pan. Cut a piece of waxed paper to fit the bottom of the pan and butter it. With an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, cocoa, salt, vanilla and nuts, and beat again. Turn the batter into the pan and bake for 25 to 30 minutes. Remove from the oven and cool on a rack. When cool, remove cake from pan and peel off the waxed paper. Icing: Sift the sugar and cocoa together. Beat in the melted butter, vanilla, pecans, and milk. When smooth, spread the icing over the cake. This cake is cracked and dry-looking, like Mississippi mud in the hot, dry summer. NEW SOUTHERN COOKING by Nathalie Dupree
Submitted By JOYCE MONSCHEIN On 07-02-95