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 - 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.
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
MISSISSIPPI MUG PIE
Steps:
- Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
- Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
- Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
- Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!
Nutrition Facts : Calories 223, Fat 5 grams, Sodium 588 milligrams, Carbohydrate 45.5 grams, Fiber 2.75 grams, Protein 6.5 grams, Sugar 19 grams
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
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
MICROWAVE MISSISSIPPI MUD BROWNIES
I have been using this recipe for years!! I found it in the newspaper, and believe me everyone loves it!!
Provided by Chill
Categories Bar Cookie
Time 20m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Place butter in a 2 qt bowl; microwave on High 1 min or until butter melts.
- Stir in sugar and eggs; set aside.
- Combine flour, salt& cocoa; stir well.
- Combine with egg mixture.
- Stir in vanilla and pecans.
- Spread batter in a glass 8" square dish sprayed with Pam.
- Shield corners with triangles of aluminum foil, keeping foil smooth and close to dish.
- Place dish atop a micro safe ceral bowl inverted in the oven.
- Microwave at Medium 6- 7 mins, turning dish one half turn after 3 mins.
- Remove shields; microwave on High 2-3 mins or until top is almost dry.
- Remove from oven to cool Sprinkle marshmallows over brownies; cover with aluminum foil.
- Let stand 2 mins.
- Remove foil.
- Spread with frosting; cool completely on rack and cut into squares.
- Chocolate Frosting: Combine butter and milk and microwave on High 1 1/2- 2 mins.
- or until butter melts.
- Stir in cocoa and vanilla.
- Gradually add powdered sugar, beating at medium with electric mixer until smooth.
Nutrition Facts : Calories 263.7, Fat 12.1, SaturatedFat 6, Cholesterol 49.7, Sodium 93.7, Carbohydrate 37.7, Fiber 0.9, Sugar 30.1, Protein 2.4
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- Melt butter in microwave. Whisk in cocoa, sugar, eggs, flour salt and vanilla. Fold in nuts. Spray a 17 x 11 x 1 inch jelly roll pan (or can make this in a 9 x 13 pawith cooking spray.
- Bake in preheated 350 degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.
- Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt. Add frosting below over marshmallows.
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