Do you ever feel like you need to consume an inordinate, unwarranted, ridiculous amount of CHOCOLATE? Of course you do, don’t even act like you don’t, it’s okay — you’re not alone. So instead of tearing apart your kitchen, searching through all of your coat pockets, and digging in all of your clutches, purses, and gym bags looking for something, ANYTHING, that could possibly take care of that chocolate craving, go to the store pick up some cocoa, nuts, and marshmallow crème and make Aunt Lo’s Mississippi Mud. BEWARE: If you make this, you will want to eat every last crumb.
2 sticks melted butter, softened
2 c. sugar
1/3 c. cocoa
1 ½ c. flour
1 ½ c. chopped nuts
1 jar marshmallow crème
1 stick butter
1/3 c. cocoa
½ c. evaporated milk
1 tsp. vanilla
3 ¾ c. powdered sugar
½ c. chopped nuts
Start with the cake –
1. Preheat the oven to 350. Grease two 8x8 pans or one 9x13 pan
2. Chop and divide your nuts
3. Cream the butter and sugar together, make sure it’s light and fluffy and well mixed
4. Scrape down the sides of the bowl. Add the eggs and mix well
5. In a separate bowl whisk together the flour and cocoa
6. Slowly add the dry ingredients into the wet ones… DO NOT OVER MIX!
7. Fold in the chopped nuts
8. Bake at 350 for 30 minutes. DO NOT OVER BAKE! 30 minutes… THAT IS IT. No more. No less. *Make the frosting – see recipe below
9. Let cool 10 minutes
10. Spread the jar of marshmallow crème over the cake
11. Spread the frosting over the crème and DIG IN!
The Frosting –
1. Melt the butter, remove from heat
2. Stir the cocoa into the melted butter
3. In another bowl mix the evaporated milk and vanilla and powdered sugar
4. Add the melted butter//chocolate goodness into the powdered sugar mixture
5. Mix well. Fold in the chopped nuts
6. Lick the bowl. Do it now. Don’t be ashamed.
—By Molly Maron