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Mississippi Mud Cake
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Nutrition Facts
Serving Size 88 g
(Approx. 16 Servings)
Amount Per Serving
Calories 340 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 230 mg 10%
Total Carbohydrate 51 g 17%
Dietary Fiber 1 g 4%
Sugars 35 g
Protein 4 g
Vitamin A 10% • Iron 6%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mississippi Mud Cake
Rate and Review | Read Reviews (3)
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

1 1/2 cup(s) H-E-B Baker's Scoop Self-Rising Flour
1/2 cup(s) H-E-B Select Ingredients Baker's Scoop Cocoa
2 unsalted butter, room temperature
2 cup(s) H-E-B Cane Sugar
2 Tsp H-E-B Pure Vanilla Extract
4 H-E-B Large Grade AA Eggs
10 1/2 Oz Hill Country Fare Miniature Marshmallows
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Instructions

1
Heat the oven to 350°F.
2
Heavily spray a 13 x 9-inch baking pan with non-stick cooking spray, and set aside.
3
Combine the self-rising flour and cocoa in a bowl, and set aside.
4
Combine the butter, sugar and vanilla in a large mixing bowl; using an electric mixer on high speed, whip the mixture for 3 minutes.
5
Add the eggs, one at a time,with the mixer on low speed.
6
Gradually mix in the cocoa flour mixture on low speed for 1 minute.
7
Evenly spread the batter into the prepared baking pan, and bake on the center oven rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8
Sprinkle the mini marshmallows over the hot cake, and let them melt.

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