Mississippi Mud Cake

A old family recipe. Very rich and delicious.

Cake
1 lb. butter
4 cups sugar
1 cup cocoa
8 eggs
2 tsp vanilla
2 tsp baking powder
3 cups flour
2 cups flaked coconut
2 cups chopped pecans

Icing
1 (14oz) jar marshmallow cream

2/3 cup cocoa
2 boxes powdered sugar
3/4 cup milk
2 tsp vanilla


Cream butter, sugar and cocoa. Add the eggs, one at a time, beating well after each addition. Add vanilla and baking powder. Gradually add the 3 cups flour. Fold in coconut and nuts.

Pour into a greased and floured 9x13 cake pan. Bake at 350' for 35-40 minutes or until toothpick comes clean. When cake is done and still hot, spread marshmallow cream over the top and let cake cool completely.

When cake is completely cooled, mix ingredients for icing (cocoa, powdered sugar, milk and vanilla) and spread over cake. Top with extra chopped pecans if desired.

Granny's Black Russian Cake

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Cake
1 pkg yellow cake mix
1 c vegetable oil
1 small pkg instant chocolate pudding mix
4 eggs
1/2 c vodka
1/2 c Kahlua
1/4 c water

Glaze
1 cup powdered sugar
2 tablespoons Kahlua
1 tablespoons (or more) whipping cream

Mix cake ingrediants, beating well. Pour into a greased Bundt pan. Bake at 350' for 50-60min or until toothpick comes clean. Cool 10-20 minutes and then invert onto a cake rack.

Combine powdered sugar, Kahlua, 1 TBS cream in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.

Praline Cake

A very moist sweet cake that is a twist off of a German Chocolate cake, however, you would never guess that there is oatmeal in the cake and no chocolate!

(This cake is even better served warm or reheated for a few seconds in the microwave)

CAKE:

1/2 cup regular oats
1/2 cup cold water
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
1 eggs
3/4 cups flour
1/2 tsp baking soda
1/2 tsp cinnamon

ICING:

1/2 cup butter
2 Tbs milk
1 cup brown sugar
1 cup flaked coconut
1 cup chopped pecans

Combine oats and water, let stand. Cream sugars, oil, and eggs. Add oat-water mixture, flour, soda, and cinnamon. Bake at 350 for 35 min in a 9x9" baking dish or until passes the toothpick test. After the cake has finished baking, remove cake from oven and switch oven to BROIL. In a saucepan on the stove, combine butter, milk and brown sugar. Boil 1 minute, and then remove from heat. Add coconut and pecans to the butter-sugar mixture. Spread icing on cake while cake is hot. Place iced cake under the broiler until icing bubbles. You must watch it carefully! Remove cake and let cool slightly, serve warm with ice cream.