' Dunham Cellars - Mississippi Mud Pie

Mississippi Mud Pie

DUNHAM CELLARS WINE CLUB - FEBRUARY 2013

MISSISSIPPI MUD PIE

-Dominie Heiser, Wine Club Manager
-Higginbotham Family Recipe

INGREDIENTS:

• 4 eggs
• 1 ¾ cups granulated sugar
• 1/3 cup cocoa
• 1 ½ cups flour
• 1 cup vegetable oil
• 1 small package angel flake coconut
• 3 teaspoons vanilla
• 2 ½ cups pecans, chopped
• Pinch of salt
• 1 large jar marshmallow cream
• 1 ½ cubes melted butter
• ½ cup cocoa
• 1 lb powdered sugar
• ½ cup canned milk

WINE PAIRING:

2009 Lewis Vineyard Syrah

CAKE COOKING  INSTRUCTIONS:

Mix eggs, granulated sugar, 1/3 cup cocoa, flour, oil, coconut, 1 teaspoon vanilla, 1 ½ cups chopped pecans and pinch of salt until well blended. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes. Remove from oven and spread with jar of marshmallow cream. Allow to cool.

Icing:
Mix 1 ½ cubes melted butter, ½ cup cocoa, powdered sugar, canned milk, 2 teaspoons vanilla and pinch of salt until smooth. Fold in 1 cup chopped pecans. Spread over cooled cake.

Serves 8-12