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Friday, July 11, 2014

Mississippi Mud

We are getting ready for our yearly family vacation with my husband's family. As we prepare, everyone always has their favorite treats they want to enjoy while on vacation. My mother in law always makes her kids favorite recipes and my husband always requests Mississippi mud. His grandma used to make it for special occasions and on his birthday. There is just something about this dessert that brings back great memories and instantly soothes you. An almond farmer's quadruple threat dessert- coconut, chocolate, marshmallow and of course almonds!


Mississippi Mud
2 sticks butter
4 eggs
2 cups sugar
1 1/2 cups flour
2 tbsp cocoa powder
1 1/2 cups coconut
1 1/2 cups chopped almonds
1 jar of marshmallow cream

Soften butter to cream with sugar. Add eggs one at a time. Stir in flour and cocoa. Mix coconut and nuts into batter. Pour into greased and floured long jelly roll pan. Bake at 350 degrees for 20-25 minutes.
Spread one jar of marshmallow cream over hot cake. Cool completely and frost with chocolate frosting.

Chocolate frosting
6 tbsp butter
6 tbsp milk
1 1/2 cup sugar
1/2 cup chocolate chips

Mix butter, milk and sugar over medium heat and bring to a boil. Remove from heat and add chocolate chips. Beat until spreadable and frost the cake.

Cut and serve like brownies. Best with enjoyed cold. We like to freeze serving size slices.


Until Next Time,
Almond Girl

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