June's bluebird, gathering to feed his kids
Happy Birthday June  (in July)

June is a darling southern bell who enjoys coffee in the morning, makes fantastic bbq, and absolutely loves her family.  She also loves her bluebirds.  She sings, and they come.  
It’s June’s birthday.  And I am going to bake a super sweet cake, fittingly.  The recipe is my Grandmother’s, and the cake is my Grandfather’s favorite.  Mississippi Mud Cake: 


…for the cake
½ lb butter (2 sticks)
2 cups sugar
4 eggs
1 – ½ cups flour
1/3 cup cocoa
1 cup coarsely chopped pecans
1 tsp. vanilla
3 cups mini marshmallows

…for the icing
½ lb butter (2 sticks)
1 lb. confectioners’ sugar (1 box)
1/3 cup cocoa
1 cup coarsely chopped pecans
½ cup evaporated milk

what TO DO

1.     Preheat oven to 350
2.     Combine the butter and sugar in a mixing bowl.  Beat well until creamy.  Add the eggs, one at a time, beating thoroughly   
         after each addition.
3.     Sift together the flour and 1/3 cup cocoa.  Fold this into the creamed mixture.  Add the one cup of chopped nuts and the 
         vanilla.  Beat well.
4.     Butter the bottom and sides of a 9 x 13 inch baking pan.  Add a little flour and shake it around to coat the bottom and 
         sides of the pan.  Shake out excess.
5.     Spoon the cake mixture into the pan and smooth it over.  Place in the oven and bake 30-35 minutes.  Remove from the 
         oven and sprinkle the top with the marshmallows.  Return to the oven and bake about 10 minutes, until marshmallows 
         are melted and starting to brown.  Remove from the oven and let cool in the pan about 30 minutes.
6.     For the icing, melt the butter in a saucepan.
7.     Sift together the confectioners’ sugar and 1/3 cup cocoa.  Stir this into the butter along with the nuts and milk.  Spread 
         this over the cake and let stand until thoroughly cold.  Cut into slices and serve.   


I had some extra fresh cherries and placed them atop the cake 
Best warm, with vanilla ice cream 

Again,    Happy Birthday June!  

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