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
MUD CAKE
This rich cake is ideal for special occasions. -Priscilla Prescott, Forest City, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. 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 at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For 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 tablespoons 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 with pecans.
Nutrition Facts : Calories 416 calories, Fat 21g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
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.
MISSISSIPPI MUD CAKE II
This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.
Provided by Carol
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 332.6 calories, Carbohydrate 47 g, Cholesterol 56.8 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 35.8 g
MUD CAKE
From Australia Super Food Ideas. At this stage times are estimated and are for cake and ganache (though not refrigeration times). Have estimated flakes as an amount was not given in the recipe.
Provided by ImPat
Categories Dessert
Time 2h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degree C (160 degree for fan forced oven).
- Grease a 6cm deep x 22cm round cake tin and line base and sides with baking paper.
- Sift flours and cocoa together.
- Melt butter in a large saucepan over medium-low heat, add chocolate, sugar and cold water.
- Cook, stirring constantly for 3 to 4 minutes or until smooth.
- Transfer to a large bowl and let cool for 10 minutes.
- Add eggs and stir to combine and then add sifted flours and cocoa, stirring until smooth.
- Pour mixture into prepared tin.
- Bake for 1 1/2 hours or until a skewer inserted in the centre has moist crumbs clinging.
- Stand for 10 minutes in tin and then turn out onto a wire rack to cool.
- Chocolate Ganache.
- Place chocolate and cream in a small saucepan over medium low heat, stirring constantly for 3 to 4 minutes or until smooth.
- Transfer to a bowl and refrigerate for 30 minutes or until thick enough to spread.
- Spread over the cake and top with chocolate flakes.
- Stand for 10 minutes or until ganache is set.
- Serve and enjoy.
Nutrition Facts : Calories 752.3, Fat 51.9, SaturatedFat 32, Cholesterol 117.5, Sodium 334.4, Carbohydrate 79.1, Fiber 9.3, Sugar 40.6, Protein 11.4
MISSISSIPPI MUD CAKE
Provided by Food Network
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 13
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.
PERFECT MISSISSIPPI MUD CAKE
This is a delightful, delicious Mississippi mud cake.
Provided by Pettygirl
Categories Desserts Cakes Chocolate Cake Recipes
Time 55m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Mix white sugar, flour, and salt together in a large bowl.
- Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
- Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
- Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
- Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 67.1 g, Cholesterol 43.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 157.5 mg, Sugar 51.4 g
CHOC-A-LOT MUD CAKE.
This is an easy but still extremely heavenly, moist cake and the thick chocolate fudge topping is the icing on the cake (literally.) Recipe originally baked by Sue Lawrence.
Provided by lauragold13
Time 1h
Yield Makes Cake
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180C/350F/ gas mark 4.
- For the cake, place the butter and chocolate in a large bowl. Set over a pan of simmering water and stir well, until completely melted. Remove from the heat and stir in the sugar and hot water. Sift together the flour and cocoa, then stir into the mixture. Beat in the eggs, and mix well.
- Pour into a buttered and floured 24cm/9.5in loose-bottomed cake tin and level off the top. Bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Leave in the tin for 10-15 minutes, then transfer to a wire rack to cool before icing. (or serve warm, as a dessert.)
- To make the icing, place the butter, milk, sugar and cocoa in a bowl and set over a saucepan of gently simmering water. Stir until the mixture is glossy and smooth. Remove from the heat and allow the icing to cool completely.
- Beat well until the cold icing becomes thick, then spread over the cooled cake. *Chocolate mud cake should only be frozen un-iced.
- Indulge in this marvelous cake warm with a dollop of ice-cream. Enjoy!
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