Mississippi Mud - by Bob

**Updated with recipe and pictures below.

Bob's food memory
I am going to gain from this more than I contribute. I don't seem to have records of any recipe's. Though I do have lots of food memories to share.
One of my all time favorite Grandma C recipe's is the Mississippi mud cake! It is like a combination of fudge brownie, chocolate cake, and smores. It has been years since I've had one of these, and I think it's time!
I wish I could remember the first time I tried this cake, because I am sure it was a special moment :) I always requested this cake for my birthday. I can remember a birthday party at the lake. Stace made me the cake and the whole family was there. After water skiing and swimming, the cake was a delicious treat!

Who has the recipe?

Updated by Stace.
Here is the recipe Bob (pictures are from the cake I made for Mom's birthday-- Happy Birthday Mom):
Gather your cake ingredients:
1/3 cup of cocoa
1 1/2 cups of flour
1 tsp soda
2 cups sugar
1/tsp salt
2 sticks melted butter
4 beaten egges
1 tsp vanilla
1 1/2 cups of pecans (or other nuts)
large marshmallows (or marshmallow creme)

Mix together dry ingredients:

add butter, eggs, vanilla and pecans

(I left out the pecans because my nieces and nephews don't like them)

Mix well

pour into greased 9x12 and cook for 45 min at 300 degrees

When cake is done, add marshmallows to top of hot cake and melt in oven for a few minutes (or top with marshmallow creme -- I prefer the toasted marshmallows).
When marshmallows are soft, spread them across cake (like icing) and allow to cool. When cake is completely cool, ice with this fudge icing.

1 box powdered sugar (16 oz)
1/3 cup cocoa
1 stick melted oleo (or butter)
1/4 cup milk
1 tsp vanilla
mix until creamy and add to cake

Enjoy!

Pumpkin Cake -- by Momma Katie (Aunt Priss)

Good time of the year to try this out. It was good, but pumpkin wasn't my favorite.

Ingredients:

4 eggs
2 cups flour
2 cups sugar
2 cups unseasoned pumpkins
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. soda
1 cup wesson oil (canola or olive oil would probably be good)

Beat eggs, add sugar and oil. Sift dry ingredients and add to egg mixture. Add pumpkin. Blend well. Pour into greased and floured tube pan (any pan would do, I think she cooked it in coffee cans) Bake at 350 degrees for 1 hour. Remove from oven and let stand for 10 minutes before removing from pan.

1 cup nuts and 1 cup raisins can be added.

posted by: Momma Katie

Fresh Apple Cake - by Momma Katie (Aunt Eileen)

Momma Katie memories: Aunt Eileen was another person I learned some cooking tips from. This is a recipe I got from her when I was a young mother. Because it had fresh apples in it, I felt like I was feeding you healthy food. It is also very good sliced, heated and butter applied.

Ingredients:

1 1/2 cup corn oil (I am sure you could change that to canola or olive)
2 cups sugar
2 eggs

Mix well and add:

2 tsp. vanilla
1 tsp. cinnamon
3 cups flour
2 apples chopped
1/2 tsp. salt
1 tsp. soda
1 cup nuts (optional)

Mix and pour into greased and floured cake pan. Bake at 300 degrees for 1 to 1 1/2 hours.

posted by: Momma Katie

Fig cake - by Momma Katie (Grandma (Mom) Collins)

Momma Katie memories: I remember as a kid thinking 'Fig cake - gross', but was pleasantly surprised when I tried it. I would slice a piece, put it in a toaster oven to warm and then add butter to it. As a young wife, I would make this cake, an apple cake and banana bread; slice them into individual pieces and freeze them. I would put a different one in your dad's lunch everyday.

Ingredients:

1 cup sugar
2 cups flour
1/2 cup butter
1/2 cup sour milk (or 1/2 tsp vinegar to sweet milk)
1 tsp. soda (dissolved in the milk)
1 1/2 cup fig preserves (1 pint jar juice and all)
3 eggs
1 tsp. cinnamin
1 tsp. nutmeg
1 cup nuts (optional)

If you have sour milk, put the soda in cake mix. If not, mix milk, vinegar and soda before mixing cake so that it can rise.

Mix and bake at 350 degrees. Test several spots with a toothpick because the figs will make the toothpick come out gooey in places. Again, I don't seem to have the cooking time.

The fig preserves were picked at your Grandpa Werth's house and Mom Collins and I preserved them. The figs were still whole pieces and we would chop them up for the cake. I have found fig preserves like this at that barbeque place that is halfway between FW and BC.

posted by: Momma Katie