Guadalupe Mud Cake
Janie’s Table (formerly the Guadalupe Smoked Meat Company) in the historic community of Gruene tempts diners with this unbeatable dessert.
1 cup (2 sticks) margarine
2 cups sugar
1/3 cup cocoa
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup chopped pecans
Dash of salt
1 (8-ounce) jar marshmallow crème
ICING
1/2 cup (1 stick) margarine
1/2 cup milk
1 teaspoon vanilla extract
1 box powdered sugar
1/2 cup cocoa
1/4 cup chopped pecans
For cake, first cream margarine, sugar and cocoa, then add eggs and vanilla. Mix well, then add flour, pecans, and salt. Beat for 2 minutes until blended. Pour batter into a 9-by-13-inch greased sheet-cake pan and bake at 350 degrees for 35 minutes.
When cake is done, spread hot cake with marshmallow crème and set aside to cool.
To make icing, melt margarine in a saucepan and then add milk and vanilla. Stir in powdered sugar and cocoa until smooth. Spread mixture over marshmallow crème, then sprinkle pecans on top.
SERVES 10 TO 12
Recipe reprinted from Texas Barbecue