This year for Little Chef Dad’s birthday Little Chef A HAD to make a cake. I convinced her to make her Dad’s favorite birthday dessert, Mississippi Mud. When he was growing up there was an older lady in the neighborhood with the exact same birthday. She would bake Mississippi Mud and bring some to Little Chef Dad wishing him a happy birthday. I remember being newly married and getting taking a message from this lady still wishing him a happy birthday. Somehow one of his siblings was able to obtain this recipe and now I am able to make it. This really is VERY good and rich. It SHOULD only be made once a year. Paula Deen would approve of the amount of butter in this recipe!
Little Chef A was the one who insisted on making a cake, but she was in school so Little Chef D volunteered to help. She cracked all 4 eggs into a bowl and checked for shells. Then she added the melted butter (as she spilled some down the side and onto the counter) and whisked. One of my repetitive statements is, “Over the bowl, hold it all the way over the bowl. If it spills it will spill into the bowl not on the counter.” Obviously that is not sinking in yet.
Next she measured the sugar, flour and cocoa. We didn’t want lumps she sifted everything though a mess strainer. It looks so pretty and fine when it comes out.
The coconut was added next. We didn’t have any nuts on hand so we omitted them this time. Actually I can’t remember ever adding them in. I guess I never have walnuts in my pantry.
The mixture was poured into the baking pan and baked for 35 minutes. After it is done let it cool for about 5 minutes. While it is baking let your Little Chefs lick the spoon and bowl…and get it all over their faces and arms!
After cooling spread one container of marshmallow cream all over the top. The heat will soften the marshmallow. If it isn’t spreading well give it another minute and it will.
Mix all the icing ingredients together until smooth. Spread all over the marshmallow to cover. Be careful when spreading as you do not want to disturb the marshmallow layer.
Sing Happy Birthday and you are ready to eat. Cut the pieces small. You can always go back for more, but you won’t realize how rich it is until you take your first bite! This is amazing! Make sure you have a lot of people to share it with. It would be a shame to let any of it go to waste.
Five Little Chefs
2 cups sugar
1 1/2 cups flour
2 Tablespoons cocoa
2 sticks melted margarine
1 1/2 cups chopped walnuts
1 1/2 cups flaked coconut
1 jar marshmallow creme
1 box powdered sugar
1/2 cup cocoa
1 stick melted margarine
1 Tablespoon vanilla
1/3 cup evaporated milk
1. Preheat oven to 350 degrees. Grease and flour a 13x9x2 pan, set aside.
2. Mix the sugar, flour and cocoa. Add eggs and butter and mix thoroughly. Add nuts and coconut.
3. Pour into baking pan. Bake for 35 minutes.
4. Cool about 5 minutes.
5. Spread marshmallow creme on top of the cake.
6. Icing: Mix sugar and cocoa until well blended. Add margarine, vanilla and milk. Beat until smooth and creamy.
7. Spread icing over marshmallow creme.