| MISSISSIPPI MUD CAKE |
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Serves 14-16 Prep time: 25 minutes Bake time: 40 minutes1 cup CRISCO Butter Flavor Shortening 2 cups granulated sugar 1-1/2 teaspoons vanilla extract 4 large eggs, beaten with the vanilla extract 1-1/2 cups all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon salt 1 cup chopped pecans CRISCO No-Stick Cooking Spray 1 cup miniature marshmallows Frosting: 3/4 cup CRISCO Butter Flavor Shortening 1 pound confectioners sugar 1/3 cup cocoa powder 1/3 cup evaporated milk 1-1/2 teaspoons vanilla extract 1 cup chopped pecans Heat the oven to 350º F. In a large bowl, cream together 1 cup Crisco Butter Flavor Shortening and sugar until it is light and fluffy. Add the egg and vanilla mixture and beat well to combine. In a medium bowl, sift the flour, cocoa powder, and salt; stir with a fork to combine well. Stir into the creamed mixture to combine well. Fold in the pecans. Spray a 9x13-inch baking pan with the Crisco Cooking Spray. Pour in the batter and bake for about 30 minutes. Remove the cake from the oven and sprinkle the marshmallows evenly over the hot cake. Return to the oven and bake for about 10 more minutes, until the marshmallows are melted. Remove the cake from the oven and place on a wire cooling rack. To make the frosting: In a 2-quart saucepan, heat 3/4 cup Crisco Butter Flavor Shortening over medium heat. Add the sugar and cocoa; stir constantly until smooth. Stir in the evaporated milk, vanilla, and pecans. Stir until well combined. Pour the mixture over the cake and allow to cool completely before serving, about 3 hours. Can be made a day ahead. Enjoy! |
