Chewin'

the News

October 2005

Mississippi Mud Cake

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Recipes:	1	2	3	4	5	6
Servings:	18	36	54	72	90	108
Ingredients:
Margarine	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cocoa	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Eggs	4	8	12	16	20	24
Flour	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Sugar	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Salt	Dash	1/8 t.	1/4 t.	1/4 t. + 1/8 t.	1/2 t.	1/2 t. + 1/8 t.
Pecans, chopped	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Miniature marshmallows	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Frosting Ingredients:
Margarine or butter	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Milk	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Cocoa	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Vanilla	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	3 t.
Powdered sugar	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.

Assembly Directions:

Preheat oven to 350 degrees.  In large mixing bowl, melt margarine in microwave.  Add cocoa and eggs. Beat well. Stir in flour, sugar, salt and pecans; mix well. Spray and flour a 9x13 pan.  Spread mixture into pan. Bake for 30 minutes.

While baking, prepare frosting.  In small pan, melt butter or margarine. Add milk and cocoa. Heat till boiling. Boil one minute. Remove from heat and add vanilla and powdered sugar.

Immediately after removing cake from oven, pour marshmallows over top.  Spread frosting over cake.

Freezing Directions:

Cool and freeze. OR Cool, cut into squares and freeze individual squares. Place in freezer bags or containers. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Nutritional Info: 

Per Serving: 470 Calories; 24g Fat (43.6% calories from fat); 4g Protein; 65g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 213mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 4-1/2 Fat; 3-1/2 Other Carbohydrates.

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