Mississippi Mud Cake (1973, 1974)

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  This is a little earlier than what I'd previously found (a Mississippi
bicentennial cookbook).  I re-checked the date.
   There aren't many Mississippi newspapers here yet.
   Mississippi Mud Cake, from Texas?


   11 January 1973, COSHOCTON TRIBUNE (Coshocton, Ohio), pg. 7, col. 4:
   Another of the recipes she obtained while in Texas follows.
      MISSISSIPPI MUD CAKE
Beat together until thick:
(Col. 5--ed.)
4 eggs
2 cups sugar
1/2 pound melted butter
1 1/2 cup flour
1 teaspoon vanilla
1 cup cocoanut
1 cup pecans
   Bake in greased and floured oblong pan at 250 degrees for 30 minutes or
until done.
   Cover with marshmallow cream as soon as you remove from oven.
      FROSTING
1/4 pound melted margarine
6 tablespoons milk
1-2 cup cocoa
1 pound powdered sugar
1 teaspoon vanilla
1 cup pecans
   Mix above ingredients together, with exception of nuts, when well mixed it
reaches consistency of icing add nuts and ice cooled cake.


   15 January 1973, COSHOCTON TRIBUNE, pg. 5, col. 4:
_Recipes Corrected_
   In the recipe for Mississippi Mud Cake, which appeared in the Tribune's
Recipe file on Thursday, a third of a cup of (Col. 5--ed.) cocoa was omitted.
Additionally, the milk glaze recipe required two tablespoons of milk instead of
two teaspoons.  In the Sock-It-To-Me cake recipe only one tablespoon of
cinnamon is necessary, instead of two tablespoons as previously reported.


   29 November 1974, COSHOCTON TRIBUNE, pg. 8-B, col. 1:
      Second Place
      Mississippi Mud Cake
2 sticks oleo
3 1/2 tablespoon cocoa
(Col. 2--ed.)
2 cups sugar
4 eggs
1 1/2 cups flour
1 teaspoon vanilla
1 1/2 cup coconut
1 1/2 cup nuts
1 jar marshmellow cream
   Melt 2 sticks oleo.  Add cocoa and granulated sugar.  Add eggs, flour,
vanilla.  Mix well and add coconut and nuts.  Pour into 9x13 pan and bake 30-35
minutes at 350 degrees.  Remove from oven and spread with marshmellow cream.
Cool.
      Icing
1 stick oleo
3 1/2 tablespoon cocoa
1-3 cup milk
1 package confectioners sugar
1 teaspoon vanilla
   Prepare icing by melting remaining stick of oleo.  Add remaining cocoa and
milk.  Boil one minute.  Add confectioners sugar and vanilla.  Beat until
smooth.
Mrs. Paul Miller
332 S. Johnson Street
West Lafayette, Ohio 43845