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LOUISIANA MUD CAKE
Administrator, Friday 20 June 2014 - 09:19:05


My friends from Massachusetts came to visit in 1998. Paula was so astounded by the food here, when she returned home she emailed me this recipe.
 
4 large eggs1 jar marshmallow crème (large jar)
1 cup butter, meltedICING:
1/2 cup cocoa powder1/2 cup butter, unsalted
1 tsp vanilla extract1 cup pecans, chopped
2 cups sugar1 tsp vanilla extract
1 1/2 cups flour16 oz box powdered sugar
1 cup pecans, chopped6 Tbsp milk
 
Beat eggs and sugar together until thickened. Combine melted butter, flour, cocoa, pecans and vanilla together in large bowl and mix well.
Add flour to eggs and sugar mix; blend together until well mixed.
Pour into greased and floured 13 x 9 pan; bake 30 minutes at 350°.
Remove from oven and spread marshmallow crème on hot cake. When cake has cooled, gently spread the icing on top of the marshmallow.

ICING:
Melt butter over low heat; remove from heat and add milk, sugar and vanilla. Beat together well; add nuts and mix them in. Spread gently on cake.

Servings: 24

Cooking Time: 30 minutes
Oven Temperature: 350°F
 
Serving size: 1/24 of a recipe (3.1 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories376.45
Calories From Fat (44%)167.2
% Daily Value
Total Fat 19.31g30%
Saturated Fat 8.32g42%
Cholesterol 66.06mg22%
Sodium 22.14mg<1%
Potassium 94.84mg3%
Total Carbohydrates 50.49g17%
Fiber 1.69g7%
Sugar 39.74g 
Protein 3.35g7%

 

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