I have been reminded of your sincere faith, which first lived in your grandmother Lois and in your mother Eunice and, I am persuaded now lives in you also. For this reason I remind you to fan into flame the gift of God, which is in you…(2 Timothy 1:5-6).
When I was a little girl the fourth of July was celebrated with parades, costumes and decorated bicycles. Community picnics were filled with fried chicken, games and turtle races. My dad would catch me a snappin’ turtle a few days before the big race. I’d paint my initials on the turtle’s shell with fingernail polish and pray that this one would be faster than last year’s. I don’t remember if I ever won, but it was fun. Turtle races didn’t take skill on my part, just luck.
My mom would cook for a week before this special event. I never cook a week before anything! Anyway, besides fried chicken, chocolate chip cookies and homemade ice cream, Mom always baked her famous Mississippi Mud Cake.
I hadn’t thought of this cake in years, but this summer it kept coming to my mind–which was a sign that I needed to make it. So I did. I couldn’t find my mom’s recipe. But thanks to Food Network and Paula Deen I found one almost exactly like Mom’s. I tweaked it with marshmallow cream rather than miniature marshmallows. It’s a little work, but definitely worth it if you like rich, sweet, and chocolate desserts. I’d love to hear from any of you who make it! (Recipe below.)
Baking this cake has helped me realize that baking is my love language. I got it from my mom and she from hers….generations past. Mom is no longer with me on this earth, but her love is.
How do you show love?
Thankful for our freedom and our blessings,
Mississippi Mud Cake:
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 jar of marshmallow cream or a bag of miniature marshmallows
- 1 stick butter, softened
- 3 tablespoons cocoa
- 6 tablespoons milk
- 1 (1-pound) box confectioners’ sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan. (If you have a larger pan, it’s better. I made a mess with the 9×13.)
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with marshmallow cream. Pour the warm icing over the cake and the marshmallow cream. Cool the cake before serving.