Recipe by Marg (CaymanDesigns)
What can I say but "Yum!" You want a gooey, rich dessert that is easy to fix? This is it! My sister-in-law used to use this a lot for potluck dinners because is really good but easy to transport as well as make.
Top Review by Roger/OH
We did not care much for this cake. The icing was rich and tasted great and should be a chocolate lovers delight. The marshallows in the middle were great. The part that I did not care for was the cake part. It was dry and combined with the richness of the icing it had an overall bitter taste.
- 2 cups sugar
- 1 cup vegetable shortening
- 4 eggs
- 1 1⁄2 cups flour
- 1⁄3 cup cocoa
- 1⁄2 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped nuts
- 2 cups miniature marshmallows
- 4 1⁄2 cups powdered sugar
- 1⁄3 cup cocoa
- 1 cup butter or 1 cup margarine, melted
- 1⁄2 cup evaporated milk
- 1 teaspoon vanilla
- 1⁄2 cup chopped nuts
Directions See How It's Made
- Preheat oven to 325°F.
- Grease and flour 13x9x2 inch baking pan; set aside.
- Cream sugar and shortening with electric mixer in mixing bowl until light and fluffy.
- Add eggs; beat at low speed until well blended.
- Combine flour, cocoa, and salt in separate bowl.
- Add to creamed mixture; blend well.
- Stir in vanilla nuts.
- Pour into prepared pan.
- Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven.
- Sprinkle marshmallows evenly over top.
- Return to oven 10 minutes, or until marshmallows are melted.
- Cool in pan on rack.
- Frost with Mississippi Mud Icing.
- To prepare icing: Combine powdered sugar and cocoa in small mixing bowl.
- Add butter; blend well.
- Add milk and vanilla; beat with mixer until smooth.
- Stir in nuts.
- Chill before cutting into squares.