Mississippi Mud Cake


  • 1 cup Crisco
  • 4 eggs
  • 1 1/2 cup all purpose flour
  • 1/3 cup cocoa
  • 2 cup sugar
  • 1 cup nuts (chopped)
  • 1/4 tsp. salt
  • 3 tsp. vanilla
  • 3 cups miniature marshmallows


Cream shortening and sugar; add eggs and beat well. Sift flour, cocoa and salt into shortening mixture. Add vanilla and nuts. Pour into a 9x13 inch baking dish (this will be the serving dish). Bake at 350 degrees F for 30 minutes or till cake tests done. When done, take cake immediately from the oven and cover with the mini marshmallows. When cake is cooled, add topping.


  • 1 stick margarine
  • 1/3 cup cocoa
  • 1 box confectioners sugar
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1 cup pecans (chopped)


In a medium size pan on stove, melt margarine. In a separate bowl, sift cocoa and confectioners sugar. Add to melted margarine. Add milk and vanilla; boil till all sugar is dissolved. Then beat till thick enough to spread on cake. Sprinkle pecans and serve.


This is truly a chocolate lovers treat! Enjoy!

By Terri H.


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