Mississippi Fudge Cake
This is an old family recipe passed down from one of my great-grandmothers on my father’s side. It was one of two things my father baked. Pumpkin pie was the other.
I’ve been meaning to post this one for as long as I’ve had it. My mother sent it to me years ago. I just keep forgetting
My gram used to hand her recipes out to everyone. She was a firm believer in sharing knowledge, no matter what that entailed. And especially recipes. So I figure she won’t be rolling in her grave over me sharing it. Unless she has a problem with me sharing it on a kink site. And if so, I’m so sorry Gram! But my friends deserve to try your cake, too!
It is, hands down, the best chocolate cake I have ever had. Ever. I’m not kidding.
The coconuts and pecans are optional but it’s not the same without them. I’m gonna cry when I make it for M and have to leave out the coconut.
1 Cup oleo (or butter/margarine)
1/3 Cup cocoa
1 Small can coconut (optional)
1 Cup crushed pecans (optional)
4 Large eggs
2 Cups sugar
1 1/2 Cups flour
1 Jar marshmallow fluff
20 Or so whole pecans (optional, for decorating)
1 Stick oleo (or butter/margarine)
1/3 Cup cocoa
1/2 Small can evaporated milk
1 Box powdered sugar
1 Teaspoon Vanilla
Melt oleo. Stir in cocoa, crushed pecans, coconut, eggs, sugar and flour. Batter should be thick like brownie mix.
Spread batter in 15 x 10 1/2 inch pan and bake until done. About 35 minutes at 325F.
Spread jar of marshmallow fluff on cake in pan while still hot. Let cake cool and then ice.
To make the icing, melt oleo. Mix in all ingredients. Spread on cooled cake in pan.
Top with whole pecans.
Bring this cake to your next munch or play party. I guarantee there won’t be leftovers.