Mississippi Mud Cake Version 2

So, after I made and posted about the first Mississippi Mud Cake, Mom informed me that I left out the marshmallow fluff. So, I just had to make this delicious cake again, only this time with the marshmallow fluff. The recipe is just the same, only this time with fluff layered into the cake before baking.

As with the original version, I did not add nuts to this cake. Mom never put nuts in this cake because us kids would be outraged to find nuts ruining our cake.

I think that the next time I make this cake, I will also swirl some marshmallow fluff into the frosting. Whether you make this version or the other version, both are delicious.

Mississippi Mud Cake Version 2

Cake

• 1 1/3 cup sugar
• 1 cup butter or margarine
• 2 teaspoon vanilla
• 4 eggs
• 1 1/2 cup self-rising flour
• 6 tablespoon cocoa powder
• 1 jar (7 ounces) marshmallow fluff

Cream sugar, butter and vanilla until light and fluffy. Beat in eggs until just blended. Stir together flour and cocoa and add to the butter mixture. Mix well. Spread in about half in a greased and floured 9x9 pan. Then add the fluff (you may not need to use the entire jar) and blend in. Cover with the rest of the batter. Bake at 325 for 30-35 minutes. Cool completely. The fluff will mostly be on top of the cake.

Frosting

• 4 tablespoon butter or margarine
• 2 1/2 cup powdered sugar
• 4 tablespoon cocoa
• 2 tablespoon milk
• 1 1/2 teaspoon vanilla

Beat butter until light and fluffy. Gradually add in powdered sugar, cocoa, milk and vanilla. Add in additional milk, if needed to make frosting spreadable. Spread frosting on cooled cake. Enjoy!