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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 hi
gh speed, whip the mixture for 3 minutes. Stop the mixer and scrape down thebowl sides wit
h a spatula twice during the mixing time. Add the eggs, one at a time,with the mixer on lo
w speed and again, stop the mixer and scrape down the bowlsides with a spatula once or twi
ce. Gradually add the cocoa flour mixture and stirin on low speed for 1 minute and again,
stop the mixer and scrape down the bowlsides during the mixing time. Evenly spread the bat
ter into the prepared 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.Cool cake completely an
d frost the cake with the chocolate icing andsprinkle with the chopped pecans. Cut cake in
to 16 squares and enjoy

Nutritional Information

No Nutritional Information Available


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