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.
GLUTEN-FREE MISSISSIPPI MUD BROWNIES
Whether in pies, cakes or brownies, the Mississippi Mud concoction of chocolate, marshmallows, pecans and more chocolate is always a hit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom of 8-inch square pan.
- In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
- Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
- Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 0 g
MISSISSIPPI MUD CAKE (GLUTEN-FREE)
Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook". I have not tried this personally.
Provided by GinnyP
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- ~ForIcing~.
- Stir together icing ingredients in a bowl until smooth.
- ~ForCake~.
- Beat eggs until thickened.
- Gradually beat in sugar.
- Sift flour mixture and cocoa together.
- Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
- Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and immediately spread with marshmallow cream.
- Gently spread Sugared Cocoa Icing over marshmallow cream.
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
EASY MISSISSIPPI MUD SHEET CAKE
This is an easy one-bowl cake that is nothing short of amazing! --- make certain to prepare the frosting glaze while the cake is baking as it must be added on while the cake is still warm, no baking powder or soda in this cake, it's a rich dense chocolate cake that more like a brownie texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 37m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F.
- Grease a 15 x 10-inch jelly-roll pan.
- For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
- Add in flour; mix until blended.
- Pour the batter into prepared baking pan.
- Sprinkle the nuts over the top then push down slightly into the batter.
- Bake for about 20 to 22 minutes or until the cake tests done.
- At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
- For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
- Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
- Drizzle the prepared chocolate frosting over top of the marshmallows.
Nutrition Facts : Calories 585.1, Fat 26.1, SaturatedFat 11.8, Cholesterol 100.1, Sodium 168.2, Carbohydrate 87.3, Fiber 2.7, Sugar 68.4, Protein 6.5
CARAMEL MUD CAKE (GLUTEN-FREE)
Make and share this Caramel Mud Cake (Gluten-Free) recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to slow (150 degrees celsius).
- Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
- Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
- Transfer mixture to a large bowl, cool for 15 minutes.
- Whisk in vanilla and eggs, then the flour mixture.
- Pour mixture into prepared pan.
- Bake in a slow oven for about 2 hours.
- Cover cake loosely with foil if it is over-browning.
- Cool the cake in the pan covered with a clean tea towel.
- ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
- Cook, stirring, for about 3 minutes, cool.
- Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
- Spread cold cake with Caramel Frosting.
- Notes: Can be made 4 days ahead.
- Store in an airtight container at room temp.
- Uniced cake suitable to freeze.
Nutrition Facts : Calories 645.9, Fat 34.5, SaturatedFat 21.1, Cholesterol 145.1, Sodium 273.9, Carbohydrate 84.1, Sugar 82.7, Protein 3.6
GLUTEN FREE MISSISSIPPI MUD PIE
From Living Without. This comes out very tasty, but also very gelatinous. I'm not 100% sold on the texture, though it is improved by warming it up before eating.
Provided by Az B8990
Categories Dessert
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
- Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
- Stir in warm milk and oil. Spoon mixture into pan.
- In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
- Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.
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GLUTEN-FREE VEGAN MISSISSIPPI MUD PIE - RHIAN'S RECIPES
From rhiansrecipes.com
4.1/5 (18)Total Time 50 minsCategory DessertCalories 191 per serving
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GLUTEN-FREE MISSISSIPPI MUD CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
4.7/5 Total Time 1 hr 15 minsCategory BakingCalories 301 per serving
- 1 Heat the oven to 170°C/fan 150°C/gas 3½. Line a 25cm springform cake tin with baking paper.
- 2 Put the dates and bicarbonate of soda in a microwaveable bowl with 1 cup boiling water and briefly mix. Microwave on high for 3 min or until the dates are soft. Cool, then purée to a smooth paste in a food processor. Put the date purée, yoghurt, chocolate, almonds, rice flour, salt, vanilla, cocoa and the egg yolks in a large bowl and mix to a smooth batter.
- 2 In a separate squeaky clean bowl, beat the egg whites to stiff peaks with an electric hand mixer. Gradually add the sugar and whisk until glossy. Gently fold into the batter until just combined.
- 3 Pour the mixture into the tin. Bake for 50–60 min until the cake is slightly springy to touch. Remove from the oven and cool in the tin for 10 min. Turn out on to a wire rack to cool completely.
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