MISSISSIPPI MUD CAKE CARAMEL
2-packages Caramels (about 100)
1 ⅓ cup evaporated milk
2 sticks butter, softened
2 tablespoons cocoa
1-cup coconut, chopped
16-ounce marshmallow creme
2 cups sugar
4 large eggs
1-teaspoon vanilla
1 ½ cups chopped pecans
Instructions:
Preheat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray with flour.
Combine the softened Butter, cocoa, coconut flakes, sugar, eggs, vanilla and chopped pecans in a large bowl. Bake at 350 degrees for 40 minutes.
While cake, caramels, and packed in medium saucepan with 1 ⅓ cups milk. Cook on low until caramels melt and mixture is creamy.
If the cake is done remove from the oven and pour hot caramel evenly evenly over hot cake and spread marshmallow cream over warm caramel. Allow to cool, frost with chocolate> Glaze (see recipe below).
Ingredients and instructions for the chocolate glaze:
1 stick butter
⅓ cup cocoa
½ cup milk Evaporative
1 box powdered sugar
1-teaspoon vanilla
Combine butter, vanilla and milk in evaporative emissions and a small saucepan on medium-low for 2 minutes, add the cocoa, then add a little powdered sugar at a time. Mix well, pour over the cake and spread evenly.
Caters for 12
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