I inherited my mother-in-law's Mississippi Mud Cake recipe after JB and I got married. I think JB has asked me to make it every year on his birthday (which is today). Every year it has just been okay, never quite as good as my mother-in-law's (although my family manages to finish every crumb).
Several months ago, my mother-in-law was here for a visit and offered to make the MS Mud Cake. As I was pulling all the ingredients from the pantry, she pointed out that we needed SELF RISING FLOUR rather than ALL PURPOSE FLOUR, which is what I'd always used. A light bulb went off - that must be the difference in the way my cake has turned out all these years. Most of you probably know these kinds of things, but I'm what you call a "novice baker".
I baked the cake yesterday using SELF RISING FLOUR...what a difference!
My husband let me know that I'd finally gotten it right. Thanks, honey!
Maybe with a little vanilla ice cream?
Ingredients2 sticks butter
1/2 c. cocoa
2 c. sugar
4 eggs slightly beaten
1 1/2 c. SELF RISING FLOUR
1 tsp vanilla
1/2 pkg small marshmallows
1 1/2 c. nuts (optional)
Melt cocoa and butter. Stir in sugar, eggs, flour, salt, nuts and vanilla. Bake in a 9x13 pan at 325 until done in the center. Pour 1/2 pkg small marshmallows on cake while hot and let cool. Ice when cool.
Icing1 box powdered sugar
1/2 c. milk
1/2 c. cocoa
1/2 c. soft butter
I'm joining the following parties:
(thanks for hosting, ladies!)