Texas Mud Recipes

Steps:

• 1. Cream: shortening and sugar. Add eggs and beat by hand. Add: flour, cocoa, salt, vanilla, & pecans Beat by hand until well blended. Pour into ungreased sheet cake pan (13 X 9). Bake at 325 degrees for 40 to 50 minutes. DO NOT COOL YET. While warm, spread with 1 (12-oz) jar marshmallow creme
• 2. Icing: Melt 2 sticks margarine or butter. Add 1/3 cup cocoa, 1 tsp vanilla, 1 lb. powdered sugar and 1 cup chopped pecans Blend well. Spread over still-warm cake. Let entire cake cool thoroughly and cut in squares.

Steps:

• 1. PREHEAT: Oven to 350 degrees F. SPRAY: 9x13x2-inch baking pan or dish with 'Bakers' Joy' nonstick cooking spray. CRUST: MIX: Flour, melted butter and pecan pieces together. PRESS: Into the bottom ONLY of a 9x13x2-inch pan. BAKE: For 20 minutes. COOL.
• 2. FIRST LAYER: MIX: One container 'cool-whip', lite or sugar-free, thawed. WITH: Cream cheese using electric mixer until smooth & creamy. SPREAD: On cooled crust.
• 3. SECOND LAYER: MIX: The milk, chocolate pudding and vanilla pudding mix together. (The mixture will be very thick). SPREAD: Over the first layer.
• 4. THIRD LAYER: SPREAD: The other container of 'cool-whip', over the second layer. GRATE: Chocolate and sprinkle over the top. (Chocolate adds color and extra chocolate flavor). SPRINKLE: With a few chopped pecans, if desired. REFRIGERATE: Until ready to serve. Cut into (2 1/2 inch) squares. REFRIGERATE: Covered leftovers. YUM!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
• Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Steps:

• Pulse the sandwich cookies in a blender until finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain. Beat together the cream cheese and margarine until smooth, then stir in the pudding. Fold in the cookie crumbs and whipped topping until evenly blended. Spoon into a clean child's bucket, cover, and refrigerate at least 30 minutes before serving.