Mississippi Mud Cake

By: Joy Schantz

Recipe History:  This recipe was given to me by Jennifer Angotti, who worked at the Arizona Game and Fish Department, in the Watercraft Section.

Ingredients:

2 cups sugar

1 cup oil
4 eggs
1-1/2 cups flour
1 jar marshmallow cream or marshmallows
1/3 cup cocoa
3 tsps vanilla
1 cup pecans or peanuts
¼ tsp salt

Directions:

Cream sugar and oil, add eggs and beat by hand.

Sift flour, cocoa and salt, and add to above mixture.
Add vanilla and nuts.
Bake in an ungreased 9x13” pan at 350 for 30 minutes.

Spread marshmallow cream or cut marshmallows on top of cake while hot, and cover to melt.
Cool.

Icing:
2 sticks oleo, melted
½ cup cocoa
1 box powder sugar
½ cup milk
1 tsp vanilla
1 cup pecans or peanuts

Sift powder sugar and cocoa. Mix with melted oleo.

Add milk and vanilla.
Stir in nuts and spread over cooled cake.

Let set and serve.Tip: Don't assume this is low-calorie. It's ultra rich and very fattening. However, the taste of just a small slice will make you smack your lips. This is an ideal dessert for chocoholics!