Mississippi Pecan Cake Food

SOUTHERN BUTTER PECAN CAKE

Steps:

• Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

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.

PECAN MISSISSIPPI MUD CAKE

Steps:

• CAKE:.
• Heat oven to 350.
• Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
• In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
• Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
• Stir in pecans.
• Transfer to prepared pan.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• FROSTING:.
• In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
• Remove from the heat; beat in the confectioners' sugar and vanilla.
• Place springform pan on a wire rack.
• Immediately spread marshmallow creme over hot cake.
• Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
• Cool completely.
• Carefully run a knife around edge of pan to loosen; remove sides of pan.
• Spread remaining frosting over top and sides of cake.
• Sprinkle pecans on top.

MISSISSIPPI PECAN CAKE

Steps:

• Preheat oven to 325°F.
• Sift dry cake ingredients together.
• Cream butter, sugar, vanilla and whole egg until fluffy; add egg yolks one at a time and beat well after each.
• Add dry ingredients to creamed mixture alternatively with water; stir until smooth.
• Grease 10 inch tube pan and line the bottom only with waxed paper.
• For the pecan mixture: Combine egg whites, salt and water. Beat at high speed until stiff, but not dry. Stir together sugar, flour, and baking powder. Gradually beat into whites until stiff. Fold in ground nuts.
• Pour half the cake batter into prepared pan.
• Drop the pecan mixture by spoonfuls on batter then top with the remaining cake batter.
• Bake for 1 hour 25 minutes or until toothpick inserted in the center comes out clean.
• Cool cake in pan on cooling rack; turn out when cool.

BLUEBERRY PECAN CAKE

Steps:

• Preheat oven to 350°.
• Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
• Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
• Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

MISSISSIPPI MUD CAKE

Steps:

• NOTE: you can also substitute 2 19 . 5 oz packages of brownie mix and follow the package instructions and then add the pecans. from scratch is much more delectable!
• Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15 x 10 inch jelly roll pan.
• Bake at 350 degrees F for 20-25 minutes or until wooden pick inserted comes out clean. Remove from oven and top warm cake with marshmallows.
• Return to oven and bake 5 more minutes.
• Drizzle Chocolate Frosting over warm cake. Cool completely.
• Chocolate Frosting Recipe:.
• Beat all ingredients together at medium speed with an electric mixer until smooth. You may have to add milk to obtain your desired consistency.

MISSISSIPPI MUD CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
• Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
• To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
• Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
• Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.