Wilmington Island Marsh Mud Cake Recipes

Steps:

• 1. Preheat oven 350 degrees.Grease a 9x13x2-inch pan with butter.
• 2. CAKE:
• 3. In a large mixing bowl,stir togethter the cocoa and the melted butter.
• 4. Add the eggs,flour,sugar,salt,and vanilla.
• 5. Beat well with electric mixer. Add pecans,stirring with rubber spatula. Pour batter into the prepared pan. Bake for 35 min.
• 6. FROSTING:
• 7. While cake is baking, prepare the frosting.
• 8. Beat the brown sugar and softened butter.
• 9. Add the cocoa and beat.
• 10. Stir in the scalded milk and vanilla,beat with mixer until smooth. Set aside
• 11. Remove cake from oven,pour marshmallows over cake while it is still hot. Pour frosting over marshmallows. Let cool slightly before cutting.
• 12. I like to serve this cake warm, so I put it in the oven when we get though eating. ( my family likes to wait and hour or so after dinner to have dessert)

Steps:

• Preheat the oven to 350°F.
• Grease a 13 by 9 by 2-inch pan with butter.
• In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.
• While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.
• Remove the cake from the oven, and pour the marshmallows over the cake while it is still hot. (can use marshmallow cream) Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.

Steps:

• Preheat oven to 350 degrees.
• Soak raisins and currants in water in small bowl overnight.
• Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
• Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
• Beat egg whites in medium-size bowl with electric mixer until foamy white. Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
• Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
• Sift flour, mace and nutmeg onto wax paper. Stir into batter alternately with sherry, blending well.
• Drain raisins and currants. Add to batter with candied fruits and brandy, mixing well.
• Fold in reserved meringue until no streaks of white remain. Pour batter into pans. Place in a roasting pan on lowest rack of oven. Fill halfway with boiling water. Place cakes on middle rack of oven.
• Bake for 20 minutes. Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip. Cool cakes in pans on wire racks 15 minutes. Remove from pans; cool completely.
• To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer. Pour more sherry or brandy over cake when cheesecloth dries out.
• Garnish with candied cherries, if you wish.