Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Seven 1970’s Recipes, Recipe 4: Mississippi Mud Cake
Today, I wanted to share one of my sister’s favorite cakes. It was first popular in the late 1970’s at our house. This recipe was one my aunt made. My mom’s did not have any nuts or coconut in it.
Normally, I provide you with a picture of the finished product at the least. However, do to unfortunate timing (okay, I burnt the cake), I won’t be sharing any photos with you today.
Update: My husband assures me the cake is edible. I know it cooked too long…. So, I finished it and it does taste okay. I forgot just how very sweet and very rich it is! I suggest eating it in small portions.
Here is a picture:
Recipe: Missippi Mud Cake
Ingredients
- 1 c. butter
- 2 c. sugar
- 1/3 c. cocoa powder
- 4 eggs 1 1/2 c. flour
- 1 1/2 tsp. baking powder
- 1/3 c. coconut
- 1 c. chopped nuts
- 1 sm. jar marshmallow cream
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9 X 12 pan.
- Cream butter, sugar and cocoa.
- Beat in eggs, one at a time.
- Sift flour and baking powder together.
- Slowly add to mixture.
- Fold in coconut and pecans.
- Spread evenly into pan.
- Bake until done.
- While still hot, cover with jar of marshmallow cream.
- Let cake cool in pan.
- When cool, spread frosting over the marshmallow cream.
Missippi Mud Cake Frosting
Ingredients
- 1/2 c. butter
- 1/3 c. cocoa
- 1 Tsp. vanilla
- 1 lb. confectioner’s sugar
- 4 Tbsp. evaporated milk
Instructions
- Mix all ingredients with electric mixer until fluffy.
Variations
You can use canned chocolate frosting instead of making this frosting.
Comments
You burnt my cake? How bad? Is it still edible? If so, are you going to send me a piece?
Apparently it is edible. It is just too done for my liking. It did not look burnt, but it sank some around the edges. I am adding the picture.
I don’t think it will ship well 🙁
This recipe looks soooo….good. I’ve never made this before but I believe I am about to change that!!!!