Mississippi Mud Cake


1 (18 1/4 or 18 1/2 ounce) package chocolate cake mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 teaspoon ground cinnamon
3 cups miniature marshmallows
1/4 cup margarine or butter
1/4 cup cocoa
1 cup confectioners’ sugar
1 cup chopped pecans
1 teaspoon vanilla extract


Preheat oven to 350 degrees F. In large mixer bowl, combine cake mix, water, eggs, oil and 1/3 cup sweetened condensed milk and cinnamon. Beat on low speed until moistened, then beat on high speed 2 minutes. Pour into well greased and floured 13X9 inch baking pan. Bake 45 minutes or until wooden pick inserted near center comes out clean. Top with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. In saucepan, over medium
heat, melt margarine; stir in remaining sweetened condensed milk and cocoa until smooth. Remove from heat. Stir in remaining ingredients. Spoon evenly over warm cake.


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