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Country Kitchen
January 1, 2013 Previous Recipe | Next Recipe
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MISSISSIPPI MUD CAKE
CURRY CHICKEN
ROULADEN
KING RANCH CHICKEN
ORANGE MARMALADE LAYER CAKE
MARSHMALLOW CHEESE TOAST
GLORIFIED POTATOES
EGGS GOLDENROD
GERMAN PANCAKES
MISSISSIPPI MUD CAKE

1 cup (2 sticks) butter or margarine
1/3 cup cocoa
2 cups sugar
4 eggs
1 cup flour
Pinch salt
1 teaspoon baking powder
1 ½ cups pecans
Miniature marshmallows

Icing: ½ cup (1 stick) butter or margarine
1/3 cup milk or cream
1 teaspoon vanilla
1/3 cup cocoa
1 pound powdered sugar

Heat oven to 350 F. In a small pan over low heat melt butter with cocoa. Cool slightly and stir into sugar and next four ingredients and mix well. Stir in pecans and spread into a greased 9- x13-inch baking dish. Bake for 45 minutes. Remove from oven and spread with marshmallows to cover cake. Return to oven to melt, but not brown, marshmallows. Cool completely before icing.

In a saucepan over low heat melt butter with cocoa. Beat in other ingredients and spread over cake.





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