Cranberry Mississippi Mud Cake |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This gem of a recipe was found in the 1992 Cranberry Tea Room Cookbook! Preparation time does not include the several hours needed for the unfrosted cake to cool! Ingredients:
1 cup unsalted butter, room temperature (or margarine) |
2 cups granulated sugar |
2 tablespoons cocoa |
4 eggs |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1 1/2 cups coconut, shrredded |
1 1/2 cups walnuts, chopped |
1 (7 ounce) jar marshmallow creme |
1 (16 ounce) can whole berry cranberry sauce |
1 orange, zest of |
3 tablespoons unsalted butter |
3 tablespoons whole milk |
1 1/4 cups granulated sugar |
2/3 cup chocolate chips |
Directions:
1. Preheat oven to 350 degrees F & grease s 9 x13 baking dish.
2. FOR THE CAKE ~ In a mixing bowl, blend together butter, sugar & cocoa,.
3. Add eggs & vanilla, beating until smooth.
4. Add flour, coconut & nuts, mixing well.
5. Spread in prepared pan & bake 30-40 minutes, or until toothpick inserted in center of cake comes out clean.
6. Remove from oven & let cool on wire rack.
7. FOR THE 2 TOPPINGS ~ When cake has cooled several hours, spread marshmallow creme over the top of cake.
8. Mix together cranberry sauce & zest, then spread it over the top of the marshamallow cream.
9. FOR THE FROSTING ~ In a small saucepan, bring butter, milk & sugar to a boil, then reduce heat & boil slowly for 1 minute.
10. Remove from heat & add chocolate chips, mixing until chips are melted & incorporated into the butter mixture.
11. Let this cool some before frosting the cake!
12. Serve & enjoy!
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