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.
ARKANSAS MUD CAKE
Make and share this Arkansas Mud Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Using electric mixer, and in a large bowl, cream butter.
- Slightly beat eggs and add to butter.
- Mix well.
- Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together.
- This is a heavy batter.
- Do not beat.
- Spread batter in greased 9x13x2 inch pan.
- Bake at 350 ¡F for about 45 minutes.
- As soon as cake is taken from oven, spread marshmallow creme over top.
- Cool for 20 minutes.
- To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer.
- Pour over marshmallow creme.
- Top with nuts.
Nutrition Facts : Calories 850, Fat 39.6, SaturatedFat 19, Cholesterol 132.6, Sodium 385.4, Carbohydrate 121.2, Fiber 4.4, Sugar 90.9, Protein 9.5
MISSISSIPPI MUD CAKE
Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 457 calories, Fat 24g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
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- Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan., To make the cake: Melt the butter, then stir in the cocoa and hot water., In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder.
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- Step 2 1. Preheat oven to 350 degrees- coat a 13in by 9 in baking dish with non stick cooking spray 2. In a medium mixing bowl combine flour, melted butter, and chopped nuts until well combined and crumbly.
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