It has been more than 40 years since I first saw, baked and enjoyed today’s recipe.
It is from “The Meal Ticket,” a cookbook published by the Westminster Jaycees in 1974-75 “in honor of the Town of Westminster Centennial 1875-1975.” It is typewritten on half sheets of 8½ x 11 paper and held in place with two rings in punched holes at the top.
It’s a great cookbook. Everyone was asked to contribute a recipe, and, of course, there were Baptists who did.
One of the recipes I made a long time ago and am recommending to you is Mississippi Mud Cake. You may have baked this cake while the recipe was “going around,” but if you didn’t, do try now. There were two recipes submitted, almost the same, by Karen Bennett and Kathy Smith.
After a few phone calls, I found a member of the cookbook committee, Mrs. Becky Defoor, who, in turn, offered her help, directing me to Karen Bennett (now Karen Dickson).
Garrison Detective Agency succeeds again!
Karen is a member of Westminster Baptist Church, where Rev. Randy Keasler has served as pastor since 1994. Staff members include Rev. Jim Beavers (discipleship pastor), Rev. Christopher Hulsey (worship pastor), and Laura Owens (children’s minister).
The church has most of the Baptist programs: Sunday school, WMU, etc., and on most Sunday evenings there are small group meetings. At Westminster Baptist, Karen serves as assistant church clerk, is on the hospitality committee, and is in Sunday school.
A live-alone widow, Karen has two grown children, Rachel and Andy.
Karen enjoys working in her yard and baking, and friends are often beneficiaries of her baking because she shares. She can’t eat the whole cake! Another interest is motorcycle riding, which she does alone or sometimes with others.
You can bake this cake a day ahead and leave it in the pan after frosting. When ready to share the cake, cut it into pieces while still in the pan and place pieces on individual plates, ready for everyone to enjoy at … Sunday Dinner.
Mississippi Mud Cake
2 sticks margarine or butter
2 cups sugar
4 tablespoons cocoa
1½ cups flour
1 cup pecans, chopped
1 10-ounce package miniature marshmallows
Mix above ingredients except marshmallows. Bake in a square or oblong pan at 350 degrees for 30 minutes. Remove from oven. While hot, cover with the marshmallows (may need to return pan to oven for a few minutes to melt marshmallows). Smooth a bit with knife blade, then cover with the icing (see below).
1 stick margarine or butter, softened (¼ pound)
4 teaspoons vanilla
1 16-ounce box confectioners’ sugar
½ teaspoon vanilla
6-8 tablespoons milk
Pinch of salt
Combine icing ingredients and spread on top.
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