Mississippi mud cake2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cake | ||
| 2 | cups | Sugar |
| 1 | cup | Butter, softened |
| 4 | Eggs | |
| 1½ | cup | Flour |
| ½ | cup | Cocoa |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Vanilla |
| 1 | cup | Chopped pecans or walnuts |
| Icing | ||
| 1 | pounds | Confectioner's sugar |
| ⅓ | cup | Cocoa |
| 1 | cup | Butter, melted |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Vanilla |
Directions
Grease a rectangular cake pan, place a greased piece of waxed paper in the bottom and set aside. Sift together flour, cocoa and salt and set aside in a small bowl. Cream sugar and butter. Add vanilla. Add eggs, one at a time.
Gradually add dry ingredients and mix until a batter is formed. Turn into cake pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes on the middle rack of your oven. Cool on a wire rack and ice.
Icing Sift sugar and cocoa. Mix in butter, milk and vanilla.
Recipe by: Philip M Tilley <pmtilley@...> Posted to MC-Recipe Digest V1 #538 by Lou Parris <lbparris@...> on Mar 22, 1997
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