Mississippi Mud Slice Food

MISSISSIPPI MUD SLICE

Mississippi Mud Slice image

I got this recipe from a lift-out in a New Idea Magazine. It is really easy to make and it is tasty too. This can be made up to 4 days ahead and stored in an airtight container.

Provided by christie

Categories Dessert

Time 1h5m

Yield 25 slices

Number Of Ingredients 9

Ingredients

250 g butter, chopped
150 g bittersweet chocolate, chopped
2 cups caster sugar
1 cup hot water
1 tablespoon instant coffee powder
1 1/2 cups plain flour
1/4 cup cocoa powder
2 eggs, lightly beaten
cocoa powder, and icing sugar to decorate

Steps:

Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper.
Combine butter, chocolate, sugar, water and coffee in a heatproof bowl. Place bowl over a pot of simmering water. Stir over heat until chocolate is melted and smooth. Allow mixture to cool until warm.
Sift the flour and cocoa into a large bowl. Add a third of the chocolate mixture and mix well. Add remaining chocolate and eggs. Stir until well combined. Pour mixture into prepared pan.
Cook in a moderately slow oven (160ºc) for about 50 minutes or until cooked when tested. Stand slice in pan for 10 minutes after cooking before turning out onto a wire rack to allow to cool.
Serve slice dusted with extra cocoa and icing sugar.

Nutrition Facts : Calories 168.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 38.3, Sodium 63.4, Carbohydrate 22.3, Fiber 0.5, Sugar 16.1, Protein 1.5

MISSISSIPPI MUD PIE

Mississippi Mud Pie image

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10

Number Of Ingredients 17

Ingredients

9 chocolate graham crackers (1 sleeve)
1/3 cup chopped pecans
3 tablespoons unsalted butter, melted
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons all-purpose flour
Pinch of salt
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee-flavored liqueur
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce, for drizzling (optional)

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 CAKE (GLUTEN-FREE)

Mississippi Mud Cake (Gluten-Free) image

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

Ingredients

5 eggs
2 cups sugar
1/2 cup gluten-free flour, mixture (Number One recipe on Zaar)
1/3 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
1/3 cup chopped pecans
1 (7 ounce) jar marshmallow cream
1/2 cup butter, melted
1/3 cup cocoa
1 teaspoon vanilla
6 tablespoons milk
1 lb sifted confectioners' sugar (4 cups)

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.

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