Mississippi Mud Pie Aka Muddy Mississippi Cake Food

MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE)

Steps:

• Chocolate Cookie Crust:Preheat oven to 300 degrees. Lightly spray bottom and sides of a 10-inch springform pan with cooking spray.
• Pulse cookies in a food processor until finely ground (you should have about 3 1/2 cups). Pulse in butter until well combined. Transfer mixture to pan, pressing it evenly into bottom and three-quarters of the way up sides. Freeze 10 minutes. Bake until dry to the touch, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
• Flourless Chocolate Cake:Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted and smooth. Remove from heat. In a small bowl, whisk together coffee, espresso powder, vanilla, and salt.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg yolks and 1/2 cup sugar on medium-high speed until pale, thick, and almost doubled in volume, 3 to 4 minutes. Beat in chocolate mixture until just combined. Beat in coffee mixture until just combined. Scrape down sides of bowl, then reduce speed to low and beat until evenly incorporated, about 10 seconds.
• In the clean bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add remaining 1/2 cup sugar, beating until soft peaks form, 2 to 3 minutes more. Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula. Fold in remaining egg-white mixture just until combined (do not overmix). Pour into cooled crust.
• Bake until cake is cracked on top and set but still slightly wobbly in center, 40 to 42 minutes (it may not appear completely cooked). Transfer to a wire rack; let cool completely. Cake will deflate in center as it cools. Wrap tightly in plastic; refrigerate at least 3 hours and up to overnight.
• Chocolate Pudding:Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Bring to a gentle boil over medium heat, whisking constantly to prevent scorching. Boil 30 seconds, then remove from heat and whisk in butter, vanilla, and chocolate until smooth. Transfer to a bowl; cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Let cool to room temperature.
• Pour pudding on top of cake, spreading to edges of cookie-crust border with an offset spatula. Cover with plastic wrap and refrigerate until cold, at least 3 hours.
• Whipped Cream Topping:In the bowl of a mixer fitted with the whisk attachment, beat cream on medium-high speed until soft peaks form, about 1 minute. Gradually add sugar; beat until stiff peaks form, 1 to 2 minutes more. Top pudding layer with whipped cream, spreading to edges of pan. Unmold cake. Serve immediately, or refrigerate, covered with plastic wrap, up to 2 days.

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 PIE & CAKE

Steps:

• Melt margarine and cocoa.
• Add sugar, vanilla and salt. Beat eggs inches.
• Add flour and nuts.
• Bake in 9 x 13-inch pan at 300 degrees for 30 minutes.
• While hot spread on 1 jar marshmallow cream and then icing.
• Icing: 1/2 cup melted margarine 1/2 cup cocoa 1 box powdered sugar 1/3 cup milk 1 teaspoons.
• vanilla Swirl with scraper to look like mud.
• MISSISSIPPI MUD CAKE 4 eggs 1 cup butter 2 cup sugar 1 teaspoons vanilla 1 1/2 cup flour 1/4 cup cocoa dash of salt 1 cup chopped walnuts 1 jar marshmallow cream.
• In a large mixing bowl, with mixer at medium speed, beat eggs, butter, sugar and vanilla until light and fluffy, scraping sides of bowl.
• Add flour, cocoa and salt. Beat just until well blended.
• Fold in walnuts; spread batter evenly into 9 x 13-inch pa n.
• Bake for 20 to 25 minutes.
• After baking, immediately place drops of marshmallow cream onto cake and let cool on rack.
• Spread until smooth; let cool on wire rack before frosting.
• Frosting For Mississippi Mud Cake: 1/3 cup butter 1/2 cup cocoa 1/3 cup milk 1 teaspoons vanilla 2 1/2 cup confectioners sugar.
• Combine all ingredients; mix until light and fluffy.
• Frost cake and chill.

MISSISSIPPI MUD PIE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
• Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
• Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

MISSISSIPPI MUD PIE

Steps:

• Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

MAKE-AHEAD MISSISSIPPI MUD PIE

Steps:

• Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
• Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
• Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
• Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

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.

MISSISSIPPI MUD PIE

Steps:

• Heat oven to 375°F.
• Mix wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP; spread onto bottom of crust. Beat pudding mix and milk with whisk 2 min.; spoon over cream cheese layer.
• Refrigerate several hours or until firm. Top with remaining COOL WHIP just before serving.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 15 1/2x10 1/2x1-inch baking sheet. Whisk sugar, flour, baking soda and salt in large bowl to blend. Whisk milk, butter and cocoa powder in heavy medium saucepan over medium heat just until butter melts and mixture is smooth. Remove saucepan from heat. Whisk cocoa mixture, then eggs and vanilla into dry ingredients. Spread batter in prepared pan and sprinkle with 1 cup chocolate chips. Bake cake until tester inserted into center comes out clean, about 25 minutes. Arrange toasted pecans atop cake. Cool cake in pan.
• Meanwhile, bring whipping cream and corn syrup to simmer in heavy medium saucepan. Add remaining 1 1/3 cups chocolate chips. Whisk until chocolate chips have melted and glaze is smooth. Cool glaze 15 minutes.
• Pour glaze evenly over cake. Chill at least 1 hour and up to 2 days.

MISSISSIPPI MUD PIE

Steps:

• Mix margarine, flour and nuts; pat into a 13 x 9 inch pan.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes until lightly browned.
• First Layer:
• Mix confectioners sugar, Cool Whip, and cream cheese until smooth.
• Spread over cooled crust.
• Second Layer:
• Beat instant chocolate pudding, instant vanilla pudding, and milk until thickened.
• Careful spread over first layer.
• Cool until set in refrigerator.
• Top with remaining Cool Whip.
• Sprinkle shaved Chocolate on top for decoration.
• Refrigerate or freeze for up to two months.

MISSISSIPPI MUD PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
• To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn't touch the water), or in short bursts in the microwave.
• In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
• Pour into the baked biscuit case and return to the oven for 15-20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
• Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over a medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
• Soak the gelatine in a little cold water and, once softened, remove from the water and squeeze to remove any excess. Stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
• Remove the mud pie from the fridge about 30 mins before serving so that it can come to room temperature for easy slicing. Just before serving, whip the cream to soft peaks and spoon it over the custard layer, then grate over some dark chocolate.

MISSISSIPPI MUD PIE I

Steps:

• Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
• Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
• Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.