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Luby's Mississippi Mud Cake

1 C. butter or margarine, softened
2 C. sugar
1/3 C. unsweetened dark cocoa
4 extra-large eggs
1 3/4 C. all-purpose flour
1 C. chopped pecans
1 t. vanilla

1/2 C. butter or margarine
1 3/4 C. sifted powdered sugar
2 C. miniature marshmallows
2 T. plus 2 1/2 t. unsweetened cocoa
1/4 C. milk
1/2 C. pecan pieces

sweetened whipped cream
Maraschino cherries

In a large bowl, beat together butter, sugar and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans and vanilla. Mix until just blended.

Pour into prepared pan. Bake at 350F. for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool on a wire cooling rack.

To make icing:
Combine butter, sugar, marshmallows, cocoa and milk in a medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle with pecans and cool completely.

To garnish, top with whipped cream and cherries.

Makes one 13-by-19-inch cake.

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