 Boy y'all, we're gonna have something good today. Mississippi Mud Cake. I know y'all remember that one. So we've got our miniature marshmallows. We've got our cocoa, our white lily flour, sugar, some good old chocolate pecans. And these are local pecans we got from a guy down the road and they're good and fresh. They've been in the freezer since last summer. And then we've got our eggs and butter. So we're gonna get started and make this delicious cake. Now, when this cake comes out of the oven, that's when you put the marshmallows on it. So you don't put them in the mix, all right? First thing we're going to do is put in our butter with our sugar. So you're gonna be using a whole cup of butter. Sounds good, don't it? Put this butter without sugar and we're gonna be using two cups of sugar with the cup of butter, a cup of sugar. Okay, we're gonna use a third cup and I'm gonna let it be a little bit heaping because Chris likes a lot of chocolate. So we're gonna whip this up first and get it good and blended before we add our cocoa. We're also going to, once we get this good and blended, I think I'll add my eggs next and then add the cocoa. And I'm letting it blend really well in between each addition. But not least, our delicious pecans, okay? So there's no milk going in this cake. Let it mix at the most, about two minutes before you get it in the pan. We use our white, literally self-rising flour. When you use the self-rising, then you don't have to add the baking powder and the salt. So if you're using plain flour, you need to Google how much baking powder and salt you need. For those of you that can't get the self-rising flour. The original recipe calls for more pecans than that, but I personally think a cup of pecans is more than enough. It calls for a cup and a half of pecans. And some people actually put coconut in their Mississippi mud cake, but we're not putting coconut in it because we didn't grow up with it that way. And Amy's coming home and we want it to be, she will eat pecans, but I don't think she would want the coconut in it. We're gonna put our batter in our pan. So we're gonna spray our pan really well with some cooking spray. Now this is baking, it has the flour in it. It's really good for cakes. Now you know when you got two cups of sugar and only a cup and a half of flour, it's gonna be a good, sweet cake. This cake has got more butter than an average cake in it and more sugar compared to the amount of flour that's going in. So it's a gooey, yummy cake. So we're gonna spread this out in this pan, get it in the oven. Now you need to make sure you have all your ingredients out for your icing. Have your icing ready to pour on the cake when it comes out of the oven because you've got to let your marshmallows melt a little bit. So you put your marshmallows on a hot cake. Right, we get to lick the spoon and get it in the oven. 50 degrees until a toothpick comes out clean. How's that? I'm gonna set it on 30 minutes and check it, but it might take it more like 40 because of it being in a sheet pan. The cake's got about five minutes before it's done, so we're gonna go ahead and mix up our icing and be ready for it when it comes out to get those marshmallows on there. And you're gonna start with a half stick of butter. I always use salted butter in all of my recipes. It's canned evaporated milk, a third cup of the cocoa, some vanilla, I put in a lot. I'm generous because it's flavoring. All right, we'll put these in last and then once we get this mixed up good, we're gonna add the pound of powdered sugar and it's not gonna be a thick icing. It's gonna be a thin icing. Make sure I got all of the stuff from the edges of the bowl. And when we add the pecans to it, it will also give it a little bit of depth. We're gonna go ahead and put some pecans in it. So this recipe calls for a couple of cups of pecans. And I know they're expensive to buy. I think it's just as good to get the chopped pecans as it is to get the whole ones. It's cheaper to get them and I mean, it tastes just as good. It's probably gonna fall in the middle. I'm gonna let it cook a little bit longer because it is so gooey, ooey, gooey. So get ready for it to be dumped in the middle a little because whenever you've got a lot of sugar and a canket does that. And while it's hot, that's when you put on your marshmallows. Well, my marshmallows had melted together so we'll be using marshmallow cream. You can use either or, okay? As long as it's got the marshmallow on it, doesn't matter which one you pick. This one's easier to spread and you need to use plenty of it to make it good. I'm gonna get me out a separate spreader for this. So you put this on while the cake is still hot and seven ounces of work. And y'all, those of you that like seven minute icing, that's pretty much what this tastes like for real. It's really sticky, so it's gonna wanna pull your cake up. That's why you gotta put enough on there that you can spread it around. And see how it's kind of dough down in the middle? Yummy, it's gonna be yummy. Sweet, ain't it? Now, I bet a lot of your mamas made this cake and I bet a bloody all enjoyed it. It's hard not to get the two mixed together when you're using the marshmallow cream, especially, I'm sure. But by now, even if you were using marshmallows, they should be melting. That's it. I'll just do a little swirl, ain't it? Both ways. You know what it looks like, couldn't, don't it? Yummy. It'll be delicious. First, I want to apologize that the cameraman did not let his wife know she needed to fix her lipstick. But now that I look all like I'm supposed to, we're cutting the cake. All right, look at this thing. Does it look delicious or what? And I'm gonna try my best to cut it and put it on the stray. We're gonna see if I can accomplish it. Well, first off, let me get that thing out from under it, honey bun. It'll, what? All right, let's see. How long does it need to be for my table? About to hear. Chris says, I don't think that's a good idea. I said, we're gonna try to do it with my fish spatula and my regular spatula. Can it be accomplished? Uh-oh, the regular spatula's not cooperating. Does that look good? Or what? Can you see the cake part over there? Or just the marshmallow? A little bit of both. This looks good, don't it? This is my piece of cake. Don't it look good? This sounds like chocolate. All right, I'm cutting me a piece to try. Whoops. I want the end piece because it's gonna be chewy like a brownie, I think. It's so sticky with that marshmallow. That is like a sugar explosion. It is a little over the top for me because how sweet it is. But now my husband will go nuts over it. Won't you, Chris? He loves a lot of sugar and stuff. It's very delicious. It's very chewy. It's very sweet. Thanks for watching. Collar Valley Cooks, where we cook a lot Mama did. Bye, y'all love ya.