It rolled around like perfectly timed clockwork. Yep, it is that time again and our home is filled with a plethora of emotions, some good and some not so good. You know what happens each year at this time—back to school. There is just no getting around it, ready or not.
We begin trying to get everything that was on our summer bucket list marked on our calendars. Then, suddenly the weeks before the school bell chimes become just as busy and crazy as the weeks leading up to Christmas. It has been a wonderful summer, filled with so many blessings and memories. What recipe would celebrate Back to School at our dinner table this week?
It didn’t take long to turn back to the recipe that my mom made during my childhood summers so long ago. When I was growing up summers were filled with long vacations as we drove cross country by car, enjoyed family reunions and each free weekend meant a trip to our family’s cabin at the Lake of the Ozarks. I’ve told you before that my mom is a fantastic cook and responsible for so much of my foodie roots. She made this cake several times each summer. It always traveled in our car to the annual family reunion and we enjoyed this decadent treat almost every weekend at the lake. Seemed only fitting that I should bake this to celebrate our “little girl” returning to school. Not just school but returning to high school as a sophomore. Now how did that happen?
Time to sit down with a piece of cake, cold milk and memories that will last a lifetime. I shall not count the days until next summer but I vow to do my darndest to make each day count until summer rolls around once again.
Mississippi Mud Cake
1 cup butter, at room temperature
2 cups granulated sugar
1 tablespoon unsweetened cocoa
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups sweetened coconut
1 1/2 cups chopped nuts
1 jar (7 1/2 oz.) marshmallow cream
Frosting
1/2 cup butter, at room temperature
4 cups powdered sugar
1/2 cup unsweetened cocoa
1/2 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease a 9 x 13-inch pan; set aside.
In a large mixing bowl, using an electric mixer on medium high speed, cream together butter, sugar, cocoa, vanilla and eggs. Add flour, coconut and nuts and mix until just blended. Pour into prepared pan. Bake for 35 to 40 or until wooden pick inserted into the center comes out clean.
Immediately spread with marshmallow cream. Set aside to cool completely.
In a large mixing bowl, combine all frosting ingredients and mix until blended and spreading consistency. Spread over cooled cake.
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