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75 gram margarine/butter 250 ml water 150 gram flour, sifted 100 gram sugar ¼ tsp. salt 1 tsp. vanilla 6 eggs 450 ml thick santan from 1 coconut 100 gram raisins ½ of a young coconut, the flesh scraped out in thin slivers

Jean Farrar, who has lectured on nutrition at Eisenhower Hospital in Rancho Mirage, California, and the College of the Desert in Palm Desert, California, recently shared some of her excellent recipes with us. These recipes are sure to appeal to both kids and adults. Gummy worms give these cakes an

Instructions Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees

CAKE Cream sugar and butter together. Add the next 6 ingredients and mix well. Pour into a greased 9"x13" pan. Bake in a 350-degree oven for 30 to 35 minutes, until done. Remove from oven and let cool for 10 minutes. Spread the marshmallow cream over the entire cake. Let the cake cool with

A recipe for Mississippi Mud Cake containing German chocolate cake mix Sweetened condensed milk Cool whip Heath candy bars -- frozen jars Caramel topping

Mississippi Mud Cake Servings: 16 to 20 servings 1 cup butter or margarine, softened 2 cups sugar 4 eggs 1 1/2 cups self-rising flour 1/2 cup baking cocoa 1 cup chopped pecans 1 jar (7 ounces) marshmallow creme 1/2 cup butter or margarine, softened 3 3/4 cups confectioners' sugar 3 tablespoons
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How to Make Mud Cakes