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Mississippi Caramel Mud Cake
from:MISSISSIPPI CARAMEL MUD CAKE
2-packages Caramels (about 100)
1⅓-cups Evaporated milk
2-sticks Butter, softened
2-tablespoons Cocoa
1-cup Coconut, shredded
16-ounces Marshmallow cream
2-cups Sugar
4-large Eggs
1-teaspoon Vanilla
1½-cups Chopped pecans
Instructions:
Preheat oven to 350°. Spray 9x13-inch baking pan with cooking spray with flour.
Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.
While cake is baking, unwrap caramels and place in medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and mixture is creamy.
When the cake’s done remove from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).
Ingredients and Instructions for Chocolate Frosting:
1-stick Butter
⅓-cup Cocoa
½-cup Evaporative milk
1-box Powdered sugar
1-teaspoon Vanilla
Combine butter, vanilla and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a little at a time. Mix well; pour over cake and spread evenly.
Serves 12
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Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com
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