Mississippi Mud is a chocolate pecan cake with a thick, gooey ganache topping

Mississippi Mud Cake is a Grandma's hug on a disappointing day. The richness of the chocolate and the hints of coconut and marshmallow cream are incredible. The pecans really keep the dessert in check. They're sweet, buttery, and fabulous. 

The Mississippi Mud Cake is the first of many recipes I'll publish from my Grandma's cookbook. My Aunt Marge trusted me with its contents while she was in Western Kentucky for a quick visit with my mom...her sister. 

I made copies of EVERY recipe in the book, even her baking tips. In this one little book, there are 70 pages of recipes. Many of the pages have two or three recipes per page. Attempting to bake all of her recipes will take years. 

For my first Grandma recipe, I used my new KitchenAid mixer. I'm almost 60 years old. Yep. And I've had the same egg beater mixer for nearly 40 years. Can you believe it still works? Sometimes it overheats. It hasn't burst into flames yet. It's all good. 

You'll need to check out Pinterest. The WKY Community Living's Pinterest page will feature a new board. It's called Grandma's Recipes. Readers can find recipes from decadent desserts to good old-fashioned tomato ketchup. All at the click of a button. 

Read on for the first very special treat from Grandma's Recipes, Mississippi Mud Cake. 

Cream the butter, sugar, and all remaining ingredients

The cake is poured into a 9 x 13 greased and floured pan

Ingredients---Directions for the cake: 
Two sticks of butter (room temperature)
Two cups of sugar
Four eggs
1 1/2 cups of flour
One teaspoon of baking powder
Two tablespoons of cocoa
One teaspoon of vanilla
1 1/2 cups of coconut
1 1/2 cups of pecans

Mix all ingredients together and bake in a 9 x 13 pan (lightly greased and floured) at 350 degrees for 35 minutes. While the cake is baking, start on the frosting/ganache. You'll want to pour it on the cake soon after it comes out of the oven---when it's nice and hot. 

Mix the frosting/ganache topping together

Pour the ganache on the warm cake and watch it ooze like a mudslide

Ingredients---Directions for the frosting-ganache:

One seven-ounce jar of marshmallow cream
Four cups of powdered sugar
Three tablespoons of cocoa
1 1/2 sticks of butter (room temperature)
1/2 cup of evaporated milk
One cup of pecans
Mix together. Pour over the cake while hot. Let the cake cool. Cut into squares and serve. 

The Mississippi Mud Cake is a rich, chocolate cake with pecans, coconut, marshmallow cream, and other delicious flavors. It's to die for.