o you like other baking mixes? If you use flour use self rising since in contains a leavening agent (baking soda) like Bisquick does. All Purpose flour does not. I love Bisquick for biscuits, pancakes or waffles but do not like it in other recipes. The flavor just isn’t the same.
-Just made these again and brought them to my doctor’s office because one of his nurses said she liked anything chocolate. I told her I would make some brownies on steroids and it was a big hit. They all loved them. Thanks for the recipe Freda. Love, love love these!
-I made these for a church potluck yesterday and they were a big hit. I used a brownie mix (added walnuts)and baked it in a 9 x 13 pyrex cake pan. I doubled the frosting recipe (using chocolate chips) and it came out great! I refrigerated them and had no trouble cutting them. They were delicious and everyone loved them. Very rich and decadent.
-Freda, glad to see you posting. I haven’t seen any new ones in a while. I always love your recipes. Have tried so many of them. They always turn out perfect and delicious. I can’t wait to try this. Congratulations on the BLUE RIBBON.
-FREDA GABLE, This recipe is very close to my Aunt Louise’s “Marshmallow Cake” that she gave to my Mother who called it “Mississippi Mud Cake.” In their recipe it used cocoa powder instead of block chocolate (and self rising flower instead of bisquick, although I have used bisquick when I was out of SRF.) It was 3T of cocoa for both the cake and the frosting. Another difference was that my Aunt used 2 sticks of butter/margarine and my mother used 1 stick as she liked it drier. They also didn’t wait for the cake to cool but did cover the marshmallows on the cake while they were making the hot frosting. They didn’t use the sour cream, which I’m sure gives it another depth of flavor, so they didn’t let the frosting cool at all but poured it over the cake & marshmallows hot. They also used pecans in theirs. Good grief, now I’m going to have to go make one! LOL
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