Mississippi Mud Cake

Ever since I returned from my Mississippi Delta trip a few weeks ago, I'd been hankering to make a Mississippi Mud Cake.

You see, I came across this unique magazine called "eat. drink. MISSISSIPPI." There were lots of great articles inside, but since I love food history so much I was especially intrigued by Julian Brunt's article, "The Mighty Mississippi Mud." Now I've heard of Mississippi Mud Cake, but I didn't know the history.

Brunt says this: "The name itself came perhaps from the likeness of the dense chocolate to the banks of the Mississippi River, but that is northern conjecture in my opinion. It is more likely that the texture of the dessert reminded Mississippians of the thick mud that this very rainy state can have, and if you've ever gotten your car stuck in it you know exactly what I mean. As with so much good food from the South, its roots are in the rural nature of the region and its people's resilient efforts to find a way to make something very good from what meager ingredients can be found at hand."

You can't read a thing like that without wanting to make one of these treats, so over the weekend I made this one and wanted to share the recipe!

Mississippi Mud Cake

Cake:

1 stick butter or margarine
1/2 cup cocoa
6 large eggs
2 cups granulated sugar
1-1/4 cups self-rising flour, sifted
1/2 cup chopped pecans*
2 teaspoons vanilla
1 (10-1/2-ounce) bag mini-marshmallows

Frosting:

1 (16-ounce) box confectioners sugar
1 stick butter or margarine, softened
1/3 cup cocoa, sifted
1/2 cup evaporated milk

For cake, melt butter and add in cocoa, eggs, sugar and flour. Add nuts and vanilla and mix well. Pour into greased 9 x 13-inch pan. Bake at 350 degrees for 30 or so minutes, just until top springs back when touched lightly; don't overbake. When cake is done and you have removed it from the oven, turn off oven, add marshmallows to top of cake, and then return cake to still-warm oven for about 5 minutes or until marshmallows are softened.

For frosting, using a large bowl and mixer combine confectioners sugar and butter. Add cocoa and combine well. Beat in evaporated milk and continue to beat until mixture is creamy. Spread over top of cake, and swirl frosting and marshmallows with a knife.

*The recipe called for 1 cup of nuts but I had just 1/2 cup on hand, so that's what I used. You may also sprinkle chopped pecans on top of the frosting if desired.