Mississippi mud cake

A classic dessert: a little bit of everything, and a lot of chocolate.

By GOURMETKOSHERCOOKING.COM
Cake 311 (photo credit: Courtesy)
Cake 311
(photo credit: Courtesy)
MISSISSIPPI MUD CAKEServes 12-16 servings
2 cups all purpose flour2 cups sugar1 teaspoon baking soda1/2 teaspoon salt1/2 pound unsalted margarine1/3 cup cocoa powder1 cup water1/2 cup pareve milk plus 1 tablespoon white vinegar2 eggs, lightly beaten1 teaspoon vanilla8 ounces mini marshmallows
Frosting1/4 pound unsalted margarine1/3 cup cocoa powder1/2 cup pareve milk plus 1 tablespoon white vinegar1 (16 ounce) box confectioners’ sugar1 teaspoon vanilla extractPinch salt3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted
1. Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
2. Place the margarine in a small sauce pan and when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the pareve milk and white vinegar, eggs, and vanilla and stir until smooth.
3. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Sprinkle the marshmallows over the cooled cake.
4. Transfer the margarine in a medium saucepan and when melted, add the cocoa powder and pareve milk and white vinegar, and bring to a boil. Remove from the heat and add the confectioners’ sugar, vanilla, and salt and stir until very smooth.
5. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.