A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from January 05, 2007
Mississippi Mud Cake (Mississippi Mud Pie)

Mississippi Mud Cake (or Mississippi Mud Pie) may come from Mississippi—or it may not. The name “Mississippi Mud” was popularized by a 1927 song of that title. In 1953, “Mississippi Mud” meant “chocolate pudding.”

In the 1960s and 1970s, recipes for “Mississippi Mud Cake” and “Mississippi Mud Pie” appeared in print—and many of the recipes were from Texas. The earliest recipe thus found is for “Mississippi Mud Cake” in the June 1967 Port Arthur (TX) News.

International Lyrics Playground
(James Cavanaugh / Harry Barris)

Paul Whiteman & His Orch. (vocal: Irene Taylor & Bing Crosby) - 1928
Frankie Trumbauer & His Orch. (vocal: Bing Crosby) - 1928
Kid Ory’s Creole Jazz Band - 1954
The McGuire Sisters - 1956
Joy Bryan - 1957
Ray Charles - 1960
Bobby Darin & Johnny Mercer - 1961
Jim Kweskin - 1968
The Muppets - 1977
D.C. Anderson - 1997
BSQ - 1998
Also recorded by: Dinah Shore; Bix Beiderbecke; Bob Crosby; Lawrence Welk; Lester Lanin; The Platters;
Johnny Wiggs; Pasadena Roof Orchestra.

When the sun goes down, the tide goes out,
The people gather ‘round and they all begin to shout,
“Hey! Hey! Uncle Dud,
It’s a treat to beat your feet on the Mississippi Mud.
It’s a treat to beat your feet on the Mississippi Mud”.

What a dance do they do!
Lordy, how I’m tellin’ you…
They don’t need no band…
They keep time by clappin’ their hand…
Just as happy as a cow chewin’ on a cud,
When the people beat their feet on the Mississippi Mud.

7 June 1953, New York Herald Tribune, This Week section, “Full-Time Father” by Dick Ashbaugh, pg. 20, col. 2:
MENU BY MOLLY: It made Daddy turn pale
(Col. 3, end of text --e d.)
“Everything yummy,” said the young cook. “Sloppy Joes, birdlegs with dragon’s blood and flying saucers. For dessert there’s Mississippi mud and whipped cream.  Moo juice to drink.”

“Sounds wonderful,” I said paling slightly. “But if you don’t mind I’ll--uh--eat later.  I may just slip down to the corner for a humburger with onion slice and French fries.”

She looked at me curiously.  “But, Daddy, that’s just what we’re having.  Sloppy Joe hamburgers, French fries with catsup and onion ring.  For dessert there’s chocolate pudding.  If you don’t want milk I’ll make you coffee.”

“Is there anything I can do?” I asked.

“You could whip the cream,” said Molly, “only I can’t find the eggbeater.”

From above stairs came a series of splashes and shrieks of glee.  “Never mind,” I said.  “I’ll take my Mississippi mud plain.”

November/December 1964, Paradise of the Pacific, pg. 128, col. 3:
Kona Mud Pie. Make crumb crust by stirring 3/4 cup chocolate cooky crumbs and 1/2 cube shredded coconut into 1/2 cube melted butter. Press into pie pan; bake for 15 minutes at 325 degrees. Fill with 1 1/2 to 2 quarts coffee ice cream. Frost with chocolate frosting (made from 1/2 box mix) flavored with instant Kona coffee. Freeze until serving time. Top with whipping cream and shredded coconut.

25 June 1967, Port Arthur (TX) News, pg. 19F:
One-third cup cocoa
2 cups sugar
1 1/2 cups flour
Pinch of salt
2 sticks margarine, melted
4 eggs beaten
1 Tablespoon vanilla
1 1/2 cups pecans, chopped

Pour into greased (3x7 1/2-inch) pan. Bake at 350 degrees for about 30 minutes or until toothpick comes out clean.

Pull from oven and put a layer of miniature marshmallows over top. Put back in oven until marshmallows toast. Take out cake and cool.

1 box confectioners sugar
One third cup cocoa
1 stick margarine, melted
One-third cup milk
1 Tablespoon vanilla

Mix icing well and spread over cool cake.
Mrs. James Cross

11 January 1973, Coshocton (OH) Tribune, pg. 7, col. 4:
Another of the recipes she obtained while in Texas follows.

Beat together until thick:
(Col. 5—ed.)
4 eggs
2 cups sugar
1/2 pound melted butter
1 1/2 cup flour
1 teaspoon vanilla
1 cup cocoanut
1 cup pecans
Bake in greased and floured oblong pan at 250 degrees for 30 minutes or until done.
Cover with marshmallow cream as soon as you remove from oven.

1/4 pound melted margarine
6 tablespoons milk
1-2 cup cocoa
1 pound powdered sugar
1 teaspoon vanilla
1 cup pecans
Mix above ingredients together, with exception of nuts, when well mixed it reaches consistency of icing add nuts and ice cooled cake.

15 January 1973, Coshocton (OH) Tribune, pg. 5, col. 4:
Recipes Corrected
In the recipe for Mississippi Mud Cake, which appeared in the Tribune’s Recipe file on Thursday, a third of a cup of (Col. 5—ed.) cocoa was omitted. Additionally, the milk glaze recipe required two tablespoons of milk instead of two teaspoons. In the Sock-It-To-Me cake recipe only one tablespoon of cinnamon is necessary, instead of two tablespoons as previously reported.

29 November 1974, Coshocton (OH) Tribune, pg. 8-B, col. 1:
Second Place
Mississippi Mud Cake
2 sticks oleo
3 1/2 tablespoon cocoa
(Col. 2—ed.)
2 cups sugar
4 eggs
1 1/2 cups flour
1 teaspoon vanilla
1 1/2 cup coconut
1 1/2 cup nuts
1 jar marshmellow cream
Melt 2 sticks oleo. Add cocoa and granulated sugar. Add eggs, flour, vanilla. Mix well and add coconut and nuts. Pour into 9x13 pan and bake 30-35 minutes at 350 degrees. Remove from oven and spread with marshmellow cream. Cool.

1 stick oleo
3 1/2 tablespoon cocoa
1-3 cup milk
1 package confectioners sugar
1 teaspoon vanilla
Prepare icing by melting remaining stick of oleo. Add remaining cocoa and milk. Boil one minute. Add confectioners sugar and vanilla. Beat until smooth.
Mrs. Paul Miller
332 S. Johnson Street
West Lafayette, Ohio 43845

Marshall County Historical Society
Bicentennial Cook Book
Holly Springs, Mississippi
Pg. 117, col. 1:
16 chocolate sandwich cookies, crushed
1/4 C. melted butter
1 1/2 pints softened coffee flavored ice cream
1/4 C. chocolate fudge sauce
Mix cookie crumbs and melted butter. Line bottom of pie plate and put in freezer for 20 minutes. Spoon ice cream into pie shell. Cover with fudge sauce. Return to freezer until sauce hardens. 
A deluxe company pie.
Olive Mae Fore

Pg. 146, col. 2:
1 C. butter
1/2 C. cocoa
2 C. sugar
4 eggs, slightly beaten
1 1/2 C. chopped nuts
1 1/2 C. flour
1 tsp. vanilla
Pinch salt
Temp. 350 degrees
Cooking Time 35-45 min.
Melt butter and cocoa together. Remove from heat. Stir in sugar and mix well. Add beaten eggs, flour, salt, nuts and vanilla. Mix well and pour into 13 x 9 x 2 inch pan. When cake is done, sprinkle miniature marshmallows on hot cake and make chocolate frosting below.

1 lb. confectioners sugar
1/2 C. whole milk
1/3 C. cocoa
1/2 stick butter
Combine all ingredients and mix until smooth and creamy and of spreading consistency—and pour over marshmallow topping.
Olive Mae Fore

June 1978, Gourmet magazine, pg. 81, col. 2:
Q.  We recently dined at a charming restaurant in Provincetown, Massachusetts, called Front Street. For dessert we had Mississippi mud cake, a memorable chocolate treat. Do you think you could satisfy my sweet tooth with the recipe?
A.  Edmond Di Stasi and Howard Gruber were pleased to send this recipe down by the riverside.
Mississippi Mud Cake Front Street
(Fudge Cake)
(Long recipe follows—ed.)

The Nashville Cookbook:
Specialties of the Cumberland Region
By Nashville Area Home Economics Association
1976, 1977
Mississippi Mud, 161

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