Mississippi Mud Cake

The recipe I'm about to share with you has a very special meaning to me.  So what better time of the year to share it than Christmas.

I grew up across the road from Mr. and Mrs. Johnson.  I never had the opportunity to meet any of my grandparents as they passed before I came into the family.  I sort of thought of Mr. and Mrs. Johnson as surrogate grandparents.  They were always very kind to me.  When I should have been out playing with my friends, you could often find me hanging out with Mrs. Johnson.  She gave me this recipe when I was about 10 years old, some 47 years ago.

 

 You can see how loved this recipe has been over the years.  I love that it is handwritten and that she even signed her name.  Her first name was Margaret.  I also love how the recipe calls for 1 can coconut.  Did you know that coconut used to come in cans?  I had to Google to find out that there are 1-1/3 cups in a can of coconut.  It also calls for 1 cup nutmeats.  Who uses that word, 'nutmeats' anymore?  Or how about 1/2 box of 4 x sugar?  Translates to 2 cups of confectionery sugar.

To begin, melt 2 sticks margarine.  

While this is melting, beat 4 eggs in a bowl.

 Add 1/3 cups cocoa, 2 cups sugar, 1-1/2 cups flour, 1 cup nutmeats (I used chopped walnuts), 1 can coconut (1-1/3 cups).

Pour melted margarine over all and mix well.  Bake in a 9 x 13 pan at 350 degrees for 40 minutes or until done.  I would check it after 35 minutes.

While cake is baking,  mix 3/4 stick of margarine, 1/3 cup cocoa, 1/4 cup milk, 1/2 box 4 x sugar (2 cups confectionery sugar), and 1 tsp. vanilla for the icing.

Remove cake from oven.  Spread marshmallow creme over cake while cake is still hot.  Spread icing over marshmallow creme and swirl to make it look like mud.

 

Now comes the hard part.........waiting for it to cool completely before cutting into it.  So go watch a movie and come on back.

Oh, you're back already?  Make a cup of coffee or tea, cut a piece and enjoy!

And, you're welcome!

I'm sharing here: