One of my closest friends has the kind of mother you envision when just thinking of the word mom. Betty possesses in her personality all those stereotypes that come embedded in the word. She is incredibly sweet and full of southern hospitality and charm and has always cooked absolutely everything from scratch.
For this reason alone, it was always a treat to visit her home. It was a revelation for me the first time I tried her Mississippi Mud Cakes. Ridiculously good, moist and so decadently sweet a small piece is the perfect indulgence. One of the best gifts I ever received was from Betty, the recipe that enabled me to have Mississippi Mud whenever I craved it.
Ingredients
1 3/4 cup and 2 tbsp butter
16 oz powdered sugar
4 eggs, beaten
2/3 cup cocoa
4 tsp vanilla extract
1/2 cup evaporated milk
Small 10 oz bag of miniature marshmallows
2 cups sugar
1 1/2 cups flour
1 1/4 tsp salt
2 cup chopped walnuts
Method
1. Melt 3/4 cup butter and 1/3 cup cocoa in sauce pan.
2. Add evaporated milk and powdered sugar.
3. Cook over medium heat until smooth. Then lower heat and let simmer while cake bakes.
4. Cream 1 cup and 2 tbsp butter, eggs, sugar and 3 tsp vanilla.
5. Sift flour, 1/3 cup cocoa and salt into separate bowl. Then combine and stir in 1 cup walnuts.
6. Pour into a 9x13 inch greased pan.
7. Bake for 30 minutes at 300°F.
8. Pour marshmallows onto cake and bake for an additional 20 minutes.
9. Stir in 1 tsp vanilla and 1 cup walnuts into icing.
10. Remove cake from oven and ice while hot.