We are celebrating the 33rd annual Florealous and Molly Henderson Family Reunion this weekend.   In honor of my family, I am dedicating the rest of this week to my Henderson Family.

 

The name of the cake is reminiscent of the black mud in the Mississippi Delta.  On a personal note my mother, Essie Mae was born and raised in the Mississippi Delta in the booming town of Sledge. Her parents were Arzzie and Ola (maiden name Stoxstell), Henderson. To this union was born eight children, five girls, and three boys.  Essie Mae, Molly Louise, Lela Irene, Willie Lee, RC, Melvin Pal, Jeanette and Annette.

In honor of my Henderson Family, I am making this dense, decadent, delicious cake for dessert.  Allow the flavors to resonate, serve the cake in two days.

HENDO CAKE

CAKE: 1 ¾  cups sifted cake flour,2 cups sugar, 2 sticks butter, 2 eggs, beaten, 1/3 cup cocoa powder, 1 cup water, 1/2 cup buttermilk, 1 ½ teaspoon vanilla, 1 teaspoon baking soda, 1/2 teaspoon salt, 8 ounces marshmallows cream, 2 cups pecans.  In a large bowl cream sugar and butter until fluffy. Add eggs one at a time beat after each addition.  Sift dry ingredients together.  Add dry ingredients to creamed mixture.  Add vanilla.  Pour into a greased 9-inch x 13-inch baking dish.  Bake at 300 degrees for 30 to 40 minutes. Stick case knife in the center of cake if the knife comes out clean the cake is done.  Remove cake from oven spread the marshmallow cream evenly over the top.  Return to oven to melt marshmallow cream. Remove from oven set aside.

FROSTING: 1 pound powdered sugar,  1 1/2 sticks melted butter, 1/2 cup buttermilk, 1/8 teaspoon salt, 1/3 cup cocoa powder, 1 1/4 teaspoon vanilla, 1 1/2 cups pecans.  Sift sugar and cocoa together.  Add cooled melted butter.  Add milk and vanilla.   Frost cake, sprinkle nuts on top.