Easy Mississippi Mud Sheet Cake Food

MISSISSIPPI MUD SHEET CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 15 x 10-inch jellyroll pan.
• For the cake; in a large bowl whisk melted butter with sugar, 1/2 baking cocoa powder, eggs, vanilla and pinch baking powder; beat until well combined.
• Stir in the flour and mix until combined.
• Mix in the walnuts.
• Pour the batter into prepared pan.
• Bake for about 20-22 minutes or until cake tests done.
• While the cake is baking prepare the chocolate glaze; in a bowl beat all glaze ingredients together until smooth.
• Remove cake from oven and sprinkle marshmallows evenly over the top of the hot cake.
• Return to oven and bake for 5 minutes more.
• At this point you may sprinkle nuts over the top of the cake if desired but this is only optional.
• Drizzle the glaze over the top of the warm cake (do not cover the marshmallows completely with the glaze leave some marshmallows showing).
• Cool completely.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

FAST AS LIGHTNING MISSISSIPPI MUD CAKE

Steps:

• Place the pecans in a single layer on a baking sheet.
• Bake at 350° for 8-10 minutes or until toasted.
• Prepare mix according to the package directions using eggs, vegetable oil, and water; pour into a greased 15x10 x 1-inch jelly-roll pan.
• Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes.
• Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Enjoy!

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

MY MOTHER'S MISSISSIPPI MUD CAKE

Steps:

• For Cake: Cream together margarine, sugar and cocoa.
• Add 4 eggs and vanilla; mix well.
• Add flour, coconut, chopped nuts and beat 1 to 2 minutes.
• Bake@ 350 degrees for 30 to 40 minutes.
• While still hot, spread a jar of marshmallow creme over cake.
• For Icing: Mix together all ingredients for icing and spread over cake.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13x9x2-inch baking pan.
• Beat butter, sugar and vanilla in large bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Stir together flour, cocoa, baking powder and salt.
• Blend into butter mixture.
• Stir in pecans.
• Spoon batter into prepared pan.
• Bake 15 to 18 minutes or until top springs back when touched lightly in center.
• Meanwhile, prepare frosting.
• Beat butter in medium bowl.
• Blend in powdered sugar and cocoa alternately with milk.
• Beat to spreading consistency (additional milk may be needed).
• Blend in vanilla.
• Makes about 2 cups frosting.
• Remove cake from oven.
• Immediately place marshmallows over top.
• Return cake to oven 2 to 3 minutes or until marshmallows are soft.
• Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.
• Cool thoroughly before cutting cake into squares.

EMERIL LAGASSE'S MISSISSIPPI MUD CAKE

Steps:

• Preheat the oven to 275 °F.
• Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
• Sift the flour with the baking soda and salt into a bowl, and set aside.
• Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
• Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
• Remove from the heat.
• Add the sugar and stir to dissolve.
• Cool slightly.
• Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
• Add the vanilla and eggs, whisking to mix well.
• Pour the batter into the prepared pan and bake for 1 hour.
• (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.