Mississippi Pecan Cake Recipes

MISSISSIPPI MUD PIE

Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

MISSISSIPPI PECAN CAKE

Mississippi Pecan Cake image

Make and share this Mississippi Pecan Cake recipe from Food.com.

Provided by Molly53

Categories Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
2 cups sugar
1 teaspoon vanilla
1 egg
3 egg yolks
2 1/2 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup water
3 egg whites
1/4 teaspoon salt
1/4 cup water
2 tablespoons flour
1/2 cup sugar
1 teaspoon baking powder
4 cups pecans, ground

Steps:

Preheat oven to 325°F.
Sift dry cake ingredients together.
Cream butter, sugar, vanilla and whole egg until fluffy; add egg yolks one at a time and beat well after each.
Add dry ingredients to creamed mixture alternatively with water; stir until smooth.
Grease 10 inch tube pan and line the bottom only with waxed paper.
For the pecan mixture: Combine egg whites, salt and water. Beat at high speed until stiff, but not dry. Stir together sugar, flour, and baking powder. Gradually beat into whites until stiff. Fold in ground nuts.
Pour half the cake batter into prepared pan.
Drop the pecan mixture by spoonfuls on batter then top with the remaining cake batter.
Bake for 1 hour 25 minutes or until toothpick inserted in the center comes out clean.
Cool cake in pan on cooling rack; turn out when cool.

Nutrition Facts : Calories 604.2, Fat 35.5, SaturatedFat 7.6, Cholesterol 85.2, Sodium 391.7, Carbohydrate 68.2, Fiber 4.2, Sugar 43.3, Protein 8.3

PECAN MISSISSIPPI MUD CAKE

Pecan Mississippi Mud Cake image

I found this in a Taste of Home: Cooking for 2 magazine (even though it serves 6) and I've been dying to try it! Posting here for safe keeping. It also uses a 6" spring form pan so I can't imagine those 6 servings are going to be very big!

Provided by PSU Lioness

Categories Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
3 tablespoons butter
1 tablespoon 2% low-fat milk
2 teaspoons 2% low-fat milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons pecans, coarsely chopped

Steps:

CAKE:.
Heat oven to 350.
Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
Stir in pecans.
Transfer to prepared pan.
Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
FROSTING:.
In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
Remove from the heat; beat in the confectioners' sugar and vanilla.
Place springform pan on a wire rack.
Immediately spread marshmallow creme over hot cake.
Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
Cool completely.
Carefully run a knife around edge of pan to loosen; remove sides of pan.
Spread remaining frosting over top and sides of cake.
Sprinkle pecans on top.

Nutrition Facts : Calories 408.8, Fat 21.7, SaturatedFat 9.7, Cholesterol 66.9, Sodium 240.4, Carbohydrate 54.1, Fiber 2.1, Sugar 42.9, Protein 3.5

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