50+ Friends Club Cookbook
Cakes and Frostings
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Rio Grande Mud
From the Kitchen of:
jsparks@arn.net
| Cake |
| 1 | cup | shortening |
| 2 | cups | sugar |
| 4 | | eggs |
| 1-1/2 | cups | all purpose flour |
| 1/3 | cup | cocoa |
| 1/4 | tsp | salt |
| 1 | tbsp | vanilla |
| 1 | cup | chopped nuts |
| 1 | 16 oz pkg | miniature marshmallows |
- Cream shortening and sugar. Add eggs and beat
- Sift flour, cocoa and salt; add to mixture
- Add vanilla and nuts
- Pour into a 9x13-inch pan
- Bake at 325° F. 40 to 45 minutes
- While still hot, cover with marshmallows. Spread when melted
- When cool, spread with icing
| Icing |
| 1/3 | cup | cocoa |
| 1 | lb | powdered sugar |
| 1/2 | cup | margarine, melted |
| 1/2 | cup | cream or evaporated milk |
| 1 | tsp | vanilla |
| 1 | cup | nuts |
- Sift cocoa with powdered sugar. To melted margarine, add dry ingredients, cream, vanilla and nuts. Stir to blend
- I find the icing spreads better if the cake is cold from the refrigerator; then keep cake at room temperature once it has been iced
- Serves 15 to 18