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Mississippi Mud Cake

Yield 16 servings

Ingredients

  • 1/3 cup margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Vegetable cooking spray
  • Chocolate Glaze
  • 3 1/4 cups miniature marshmallows

Nutrition Information

  • calories 271
  • caloriesfromfat 16 %
  • fat 9.4 g
  • satfat 1.9 g
  • monofat 4.3 g
  • polyfat 2.4 g
  • protein 3.8 g
  • carbohydrate 44 g
  • fiber 0.5 g
  • cholesterol 42 mg
  • iron 1.3 mg
  • sodium 118 mg
  • calcium 29 mg

How to Make It

  1. Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

  2. Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

  3. Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool.