MISSISSIPPI MUD CAKE I
This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.
Provided by Amy
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
- Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
- Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
- To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 57.2 g, Cholesterol 61.9 mg, Fat 19 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 9.3 g, Sodium 139.1 mg, Sugar 43.7 g
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
MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
MISSISSIPPI MUD CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
- Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
- Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.
- Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.
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
Yield serves 15-20
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees. For the cake, in a mixing bowl, cream the granulated sugar and shortening well. Add the eggs and beat well. Sift the flour, cocoa powder, and salt together. Stir the flour mixture into the creamed mixture. Add the nuts and vanilla. Pour the batter into a greased 9 x 13-inch pan and bake for 30 minutes. Remove from the oven and cover the top of the cake with the marshmallows. Return the cake to the oven and bake for about 10 minutes longer, or until the marshmallows melt. While the cake is baking, make the icing: Beat the butter, confectioners' sugar, and cocoa, until creamy. Slowly beat in the milk. Stir in the nuts and vanilla. Ice the cake while it is still warm.
MISSISSIPPI MUD CAKE II
Hello, I have made this cake since the '70s when it first appeared in the Food section of the DALLAS Times Herald.
Provided by opal Fitzgerald
Categories Dessert
Yield 1 cake
Number Of Ingredients 15
Steps:
- Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well.
- Add flour, salt, nuts, coconut and vanilla.
- Mix well.
- Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot.
- Icing Melt butter and cocoa together, add the rest of the ingrediants.
- Spread over marshmallow layer.
- Swirl into marshmallow cream to resemble mud.
Nutrition Facts : Calories 9427.9, Fat 471.6, SaturatedFat 251.6, Cholesterol 1586.6, Sodium 4016.5, Carbohydrate 1270.2, Fiber 61.4, Sugar 959, Protein 106.5
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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MISSISSIPPI MUD CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
- Prepare the Cake: Preheat oven to 325˚F. Grease a metal 13- x 9-inch baking dish with cooking spray. Place butter and chocolate in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds until melted, about 1 minute 30 seconds total. Whisk together sugar, eggs, and melted chocolate mixture in a medium bowl. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into melted chocolate mixture. Fold in pecans and vanilla.
- Spoon batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs, 20 to 21 minutes. Remove cake from oven, and cover top with marshmallows in an even layer. Bake at 325°F until marshmallows are just soft, about 2 minutes.
- While cake is baking, prepare the Chocolate Frosting: Heat butter, milk, and cocoa in a medium saucepan over medium until butter is melted, about 2 minutes. Increase heat to medium-high, and bring mixture to a boil. Boil 1 minute, and then remove from heat. Whisk in powdered sugar and vanilla. Immediately drizzle cake with Chocolate Frosting. Let Frosting harden about 2 hours before cutting cake into squares.
MISSISSIPPI MUD CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
MISSISSIPPI MUD CAKE - FOOD TO LOVE
From foodtolove.co.nz
- Preheat oven to 160°C (140°C fan-forced). Grease a 23cm-square slab pan. Line base and sides with baking paper.
- Combine butter, chocolate, sugar, water, whisky and coffee in a medium saucepan. Stir over low heat, until mixture is smooth; cool. Stir in sifted flours and cocoa, then eggs.
- Pour mixture into pan. Bake 1 hour 15 minutes. Stand for 10 minutes. Turn onto wire rack to cool. Serve dusted with cocoa powder or icing sugar, if desired.
THE BEST MISSISSIPPI MUD CAKE RECIPE - THISTLEWOOD FARM
From thistlewoodfarms.com
- Whisk in cocoa, sugar, eggs, flour, salt and vanilla. Spray a 9 x 13 pan with cooking spray. Add batter to the baking pan.
- Bake in preheated 350 degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.
EASY MISSISSIPPI MUD CAKE RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
- Preheat oven to 350 degrees F. Use butter or nonstick spray to grease a 9x13 inch cake pan.Beat 4 eggs in a large bowl or stand mixer, until thick.
- Beat in sugar and vanilla.In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.Whisk in the flour and cocoa (stir in the pecans and coconut as well.)Add the butter-flour mixture to the egg mixture and beat well until combined.Pour batter into the prepared pan.Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.Meanwhile, prepare the Levee frosting.Clean the mixing bowl and melt 1/2 cup of butter in it.
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