MICROWAVE MISSISSIPPI MUD CAKE II
A WONDERFUL chocolate recipe, made in the microwave. When hot, add a scoop of ice cream! HEAVENLY!
Provided by DAISEEP
Categories Desserts Cakes Chocolate Cake Recipes
Time 31m
Yield 24
Number Of Ingredients 11
Steps:
- In 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. Stir in the eggs. Mix in the 2 cups sugar, flour, nuts and vanilla.
- Bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. Remove from microwave and sprinkle marshmallows on top.
- To make the frosting: In microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. Cook in microwave for 2 minutes, stir and pour over cake.
Nutrition Facts : Calories 307 calories, Carbohydrate 48.2 g, Cholesterol 31.7 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 94.4 mg, Sugar 39.2 g
MICROWAVE MISSISSIPPI MUD CAKE
Steps:
- To make cake: Put butter in large mixing bowl. Microwave on high 1 to 1 1/2 minutes until melted. Stir in sugar and cocoa. Add eggs and vanilla; beat vigorously until well blended. Stir in flour, walnuts and salt.
- Let batter rest 10 minutes. Pour into an 11 1/2 x 7 1/2 inch baking dish. Place on a plastic trivet or inverted saucer in microwave oven.
- Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes. Shield the corners of the dish with small triangles of foil (don't let triangles touch each other or sides of oven).
- Microwave on high 3-5 minutes, rotating dish 1/2 turn once, until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Sprinkle marshmallows evenly overtop of cake. Let stand about 5 minutes until marshmallows are slightly melted.
- Meanwhile, to make frosting, put butter in a large bowl. Microwave on high 30-60 seconds until melted. Stir in milk, cocoa, and vanilla. Add sugar; beat vigorously until smooth.
- Spread evenly over marshmallows (cake will be warm). Let stand on flat heat proof surface 30 minutes until slightly warm, or cool completely and serve at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MISSISSIPPI MUD CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
MISSISSIPPI MUD CAKE - MADE IN THE MICROWAVE
I found this recipe in a Family Circle magazine well over 30 years ago. It is my family's favorite! It may be served warm or cold if it lasts long enough to GET cold! ALWAYS USE HAND UTENSILS TO MIX THIS CAKE AND FROSTING. FOR HIGH ALTITUDE, INCREASE FLOUR TO 1 1/2 CUPS + 2 TBSP.
Provided by Gigi King
Categories Chocolate
Time 30m
Number Of Ingredients 16
Steps:
- 1. To make cake, put butter in large mixing bowl. Microwave on high 1 to 1½ minutes until melted. Stir in sugar and cocoa powder. Add eggs and vanilla; beat vigorously by hand until well-blended. Stir in salt, flour, and walnuts. Let batter rest 10 minutes.
- 2. Pour into an 11¾ x7 ½ inch (or close to it) microwave-safe baking dish (I use glass). Place on a plastic trivet or inverted saucer in microwave oven. Microwave on medium 9 minutes, rotating dish ½ turn after 3 minutes unless your microwave has a turntable. Microwave on high 3 to 5 minutes (5 to 7 minutes at high altitude), rotating dish ½ turn once until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Be careful not to over-bake or cake will become hard around the edges.
- 3. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted (I put a piece of foil loosely on top.)
- 4. Meanwhile: To make frosting, put butter in large bowl. Microwave on high 30 to 60 seconds until melted. Stir in milk, cocoa powder, and vanilla. Add confectioner's sugar; beat vigorously until smooth. Spread evenly over marshmallows (cake will be warm). Let stand on flat heatproof surface 30 minutes until slightly warm, or cool completely and serve at room temperature. Store any leftovers in a cool place.
- 5. Per serving (16 servings): 452 calories, 4 g pro, 66g car, 21 g fat, 117 mg chol with butter, 53 mg chol with margarine, 263 mg sodium.
MISSISSIPPI MUD DESSERT
Make and share this Mississippi Mud Dessert recipe from Food.com.
Provided by Cpics9
Categories Frozen Desserts
Time 50m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix cookies crumbs and butter.
- Spread over a 13"x 9" pan.
- Freeze for 20 minutes.
- In the meantime, blend pudding and milk FOLD IN Cool Whip.
- Spread over frozen cookie crust and freeze for at least another 20 minutes.
- If desired, top with more oreo cookie chunks or chocolate syrup.
- Serving size depends on what size pieces are cut.
Nutrition Facts : Calories 149.6, Fat 8, SaturatedFat 4.7, Cholesterol 10.3, Sodium 200.9, Carbohydrate 18.6, Fiber 0.3, Sugar 14, Protein 1.6
MISSISSIPPI MUD CAKE II
Hello, I have made this cake since the '70s when it first appeared in the Food section of the DALLAS Times Herald.
Provided by opal Fitzgerald
Categories Dessert
Yield 1 cake
Number Of Ingredients 15
Steps:
- Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well.
- Add flour, salt, nuts, coconut and vanilla.
- Mix well.
- Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot.
- Icing Melt butter and cocoa together, add the rest of the ingrediants.
- Spread over marshmallow layer.
- Swirl into marshmallow cream to resemble mud.
Nutrition Facts : Calories 9427.9, Fat 471.6, SaturatedFat 251.6, Cholesterol 1586.6, Sodium 4016.5, Carbohydrate 1270.2, Fiber 61.4, Sugar 959, Protein 106.5
MISSISSIPPI MUD CAKE
Make and share this Mississippi Mud Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h10m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- preheat oven to 275.
- grease and flour a 9x4 loaf pan.
- mix coffee, butter, chocolate in a bowl and microwave until chocolate is melted 1-2 minutes.
- cool.
- beat the egg.
- stir in bourbon and vanilla.
- add to chocolate mixture, stirring.
- in a medium bowl sift flour, sugar, baking soda, salt.
- beat into chocolate mixture until smooth.
- stir in pecans and raisins.
- pour into loaf pan.
- bake 45-55 minutes.
- remove and cool in pan on wire rack for 20 minutes.
- remove from pan and cool completely.
- serve with whipped cream.
Nutrition Facts : Calories 3599.1, Fat 201.9, SaturatedFat 92.6, Cholesterol 455.5, Sodium 1542.1, Carbohydrate 402.7, Fiber 27, Sugar 248.2, Protein 39.4
MICROWAVE MISSISSIPPI MUD CAKE I
This is one of my husband's favorites - it tastes great warm with ice cream and has the consistency of a brownie.
Provided by v monte
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Put 1 cup butter or margarine into large mixing bowl. Microwave on high 1 to 1 1/2 minutes until melted.
- Stir in 2 cups white sugar and cocoa. Add eggs and vanilla; beat vigorously until well-blended. Stir in flour, nuts and salt. Let batter "rest" for 10 minutes.
- Pour into an 11 3/4 x 7 1/2 pan. Place on a plastic trivet or inverted saucer in oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes.
- Microwave on high 3-5 minutes rotating dish 1/2 turn once, until top is mostly dry with moist spots and pick comes out clean. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted.
- To Make Frosting: Melt 1/2 cup butter in large bowl. Stir in 1/3 cup milk, 1/4 cup cocoa and 1/2 teaspoon vanilla. Add 4 cups confectioners' sugar and beat vigorously until smooth. Spread evenly over marshmallows. Let stand on flat surface 30 minutes until slightly warm or cool completely. Makes 16 very rich servings as this is a very dense cake.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 45.3 g, Cholesterol 61.8 mg, Fat 13.7 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 7.9 g, Sodium 120.8 mg, Sugar 37.2 g
MISSISSIPPI MUD CAKE
This is a gooey and chocolaty dream. It's very moist. It's a great dessert for potlucks, dinner parties, etc. Make sure you get a piece though because it will disappear quickly! I got the recipe from the Southern Living 30 Years of our best cooking book. It's a great cook book!
Provided by The Giggle Box
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487.2, Fat 17.5, SaturatedFat 10.3, Cholesterol 91.4, Sodium 180.1, Carbohydrate 80.4, Fiber 1.2, Sugar 64, Protein 4.5
MISSISSIPPI MUD CAKE II
This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.
Provided by Carol
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
- In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
- Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
- To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 47 g, Cholesterol 56.8 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 35.8 g
MISSISSIPPI MUD CUPCAKES
Make and share this Mississippi Mud Cupcakes recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Place pecans in a single layer on a baking sheet.
- Bake at 350° for 8-10 minutes or until toasted.
- Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
- Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
- Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
- Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
Nutrition Facts : Calories 435.7, Fat 23.4, SaturatedFat 11.4, Cholesterol 82.1, Sodium 262.1, Carbohydrate 57.5, Fiber 3.3, Sugar 38.6, Protein 5.7
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