Mississippi Caramel Mud Cake

Mississippi Caramel Mud Cake


two deals Caramels (about 100)

1#8531; cups Evaporated milk

2 sticks Butter, softened

2 tablespoons Cocoa

1 cup Coconut, shredded

sixteen ounces Marshmallow product

2 cups Sugar

4 significant Eggs

one teaspoon Vanilla

1frac12; cups Chopped pecans


Preheat oven to 350deg;. Spray 9×13 inch baking pan with cooking spray with flour.

Incorporate the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a big mixing bowl. Bake at 350deg; for 40 minutes.

When cake is baking, unwrap caramels and area in medium saucepan along with 1#8531; cups of evaporated milk. Cook dinner on low right up until caramels melt and mixture is creamy.

If the cake’s performed clear away with the oven and pour heat caramel evenly in excess of warm cake and unfold marshmallow product evenly over warm caramel. Allow interesting; frost with chocolate frosting (see recipe below).

Components and directions for Chocolate Frosting:

1 stick Butter

#8531; cup Cocoa

frac12; cup Evaporative milk

one box Powdered sugar

one teaspoon Vanilla

Merge butter, vanilla and evaporative milk in a little saucepan and Cook dinner on medium low for 2 minutes; add cocoa then insert powdered sugar a little at any given time. Combine very well; pour in excess of cake and spread evenly.

Serves 12

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