With my father in the Air Force, my family never lived near our extended family when I was growing up. Visiting grandparents, aunts, uncles, and cousins was typically a one time a year event. I always loved Sunday at my Nanny’s house. After church the entire clan would go back to her house for a feast. A feast that always included my favorite childhood dessert, Mississippi Mud. I remember her saying once that she thought about making a different cake but didn’t because she knew that Mississippi Mud was my favorite. As an adult, I don’t make this very often because, try as I may, it just is never as good as my Nanny made.

If you aren’t familiar with Mississippi Mud, you may question the absence of a rising agent in the recipe. It is not a typo. You use all purpose flour and do not add baking powder or baking soda. Mississippi Mud is meant to be thick and gooey, not light and fluffy.

 

 

Mix:

• 2 sticks melted butter

• 1/2 cup cocoa

 

Add:

• 3 eggs, beaten

• 2 cups sugar

 

Stir in:

• 1 teaspoon salt

• 1 1/2 cups all purpose flour

• 1 1/2 cups chopped pecans

• 1 teaspoon vanilla

 

Bake at 350 for 35 minutes.

Remove from oven & top with one bag mini marshmallows.

Return to oven until marshmallows are melted & just about to toast.

Cool completely & frost.

 

Frosting:

• 1 lb powdered sugar

• 1/2 cup milk

• 1/2 cup cocoa
• 1 stick butter, softened

 

Place all ingredients in bowl & mix together.