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Mississippi Mud Cake
Prep Time:
15 minutes
Cook Time:
40 minutes
16 servings

1 1/2 cups King arthur self-rising flour

1/2 cup Baking cocoa

2 sticks H-E-B Butter room temperature

2 cups Imperial pure cane sugar or equivalent sugar baking blend

2 tsp. McCormick Pure Vanilla Extract

4 H-E-B large eggs or 1 cup hill country fare real egg

1 bag (10.5 oz.) Hill Country Fare mini marshmallows


Heat the oven to 350F. Heavily spray a 13 x 9-inch baking pan with non
-stickcooking spray and set aside.
Combine the self-rising flour and cocoa in a bowl and set aside.
Combine the butter, sugar and vanilla in a large mixing bowl. Using an
electric mixeron high speed, whip the mixture for 3 minutes. Stop the
mixer and scrape down thebowl sides with a spatula twice during the m
ixing time. Add the eggs, one at a time,with the mixer on low speed an
d again, stop the mixer and scrape down the bowlsides with a spatula o
nce or twice. Gradually add the cocoa flour mixture and stirin on low
speed for 1 minute and again, stop the mixer and scrape down the bowls
ides during the mixing time. Evenly spread the batter into the prepare
d baking panand bake on the center oven rack for 35 to 40 minutes or u
ntil a toothpick insertedin the center comes out clean.
Sprinkle the mini marshmallows over the hot cake and let them melt.Coo
l cake completely and frost the cake with the chocolate icing andsprin
kle with the chopped pecans. Cut cake into 16 squares and enjoy

Nutritional Information

No Nutritional Information Available


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