The Bean Counter at the Kitchen Counter: Mississippi Mud ... Louise's Way

... and the best way, in my humble opinion. I've tasted many versions of "mud" cakes, pies, bars, etc., but none can top my Mother's. Although I don't know where she found this recipe (could've been at one of those all day singings and dinner on the ground events) it's handwritten in her "My Favorite Recipes" book which as you can see is held together with a dab or two of scotch tape and is well-worn just like her Bible - King James Version, of course. And just like a well-worn Bible it shows the owner has visited often and found treasures within. I'm going to spend some time exploring Mother's favorites and am sure I will also find some treasures that will bring back memories of holidays and family gatherings and the warm, sweet smell of her kitchen.

Starting with Mississippi Mud! The first week of October every year for about 16 years, there would be 9 or 10 of these lined up on the kitchen counter. Our quartet was one of the sponsors of a quartet convention the first weekend of October and we worked behind the scenes in many ways, one of which was to supply and work the concession stand. Needless to say, Mother's Muds always sold out!

2 cups sugar

1 cup margarine

4 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/3 cup cocoa

3/4 cup chopped pecans

1 bag miniature marshmallows

Cream sugar and margarine on medium speed. Add eggs, one at a time. Sift together flour, salt and cocoa, and add slowly to sugar mixture, blend well. Stir in pecans. Spread batter in a greased 13 x 9 - inch baking dish. Bake at 300 degrees for 30 minutes.