Mississippi Mud Cake Ii Food

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.

MISSISSIPPI MUD CAKE

Steps:

• Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan.
• Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
• For the frosting, combine all ingredients with a mixer until well mixed.
• Drizzle chocolate frosting over warm cake.
• Cool completely.

MISSISSIPPI MUD CAKE II

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.

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.

MISSISSIPPI MUD CAKE

Steps:

• Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
• Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
• Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.
• Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

MISSISSIPPI MUD CAKE II

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.

MISSISSIPPI MUD CAKE

Steps:

• To make cake, beat sugar and butter until fluffy. Add eggs 1 at a time beating after each. Add flour, cocoa, salt, vanilla and pecans and beat. Place in buttered 9 by 13-inch baking pan. Cut and waxed paper to fit bottom of pan, then butter the paper. Bake in a preheated 350 degrees F until an inserted toothpick comes out clean. Cool on rack and remove waxed paper. For frosting, sift sugar and cocoa together. Add butter, vanilla, and pecans and mix well. Spread over top of cake.
• For frosting, sift sugar and cocoa together. Add butter, vanilla, and pecans and mix well. Spread over top of cake.

MICROWAVE MISSISSIPPI MUD CAKE II

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.

MISSISSIPPI MUD PIE II

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook brownie mix as directed.
• Spread jar of Marshmallow Cream over top while hot.
• Cool.
• Mix icing ingredients together.
• Spread cooled cake with icing.

MISSISSIPPI MUD CAKE

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.

MISSISSIPPI MUD CAKE

Steps:

• Cream sugar and butter; add eggs.
• Sift flour, cocoa, and salt together; add to mixture. Mix well.
• Add vanilla and nuts.
• Pour in greased and floured 9 x 13 pan.
• Bake 30 - 40 minutes at 325.
• Remove from oven, pour marshmallows on top.
• Return to oven for 10 minutes or until marshmallows run together.
• Let cool 1 hour in pan, prepare icing.
• ICING: Mix butter, sugar, cocoa, vanilla, and milk. Mix thoroughly, add nuts.
• Spread on cake.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.

MISSISSIPPI MUD CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

ADDICTING MISSISSIPPI MUD CAKE

Steps:

• Mix shortening, sugar, eggs and cocoa together well.
• Add baking powder, salt, nuts, and flour and mix well.
• Put in 9x13-inch greased pan @ 300°F for 40 minutes.
• Remove and put marshmallows on top of bar cookie. Bake 10 minutes more.
• Let cool.
• Mix icing ingredients. Put on top of marshmallows.

MISSISSIPPI MUD CAKE

Steps:

• To make the cake, preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan.
• Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
• Heat the butter, cocoa, and coffee in a medium saucepan over medium-high heat, stirring constantly, just until the butter is melted; remove from the heat, and cool slightly. Stir the dry ingredients into the chocolate mixture until smooth.
• In a medium mixing bowl, whisk together the eggs, buttermilk, and vanilla, and then add this mixture to the chocolate batter, stirring until combined. Pour the batter into the prepared pan, and bake for 25 minutes, or until it is springy to the touch and a cake tester inserted in the center of the cake comes out mostly clean. Allow the cake to cool for 5 minutes on a wire rack, then top with the mini morsels and miniature marshmallows.
• While the cake is baking, make the icing. Melt the butter with the cocoa, instant espresso, hot water, and cream over medium-low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar, then the vanilla.
• Pour the warm icing over the cake and the chocolate chips and marshmallows, top with the chopped nuts, and cool completely before serving.