Mud Cake Recipe Easy

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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



Mud Cake image

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.

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
FROSTING:
3 tablespoons butter
1 tablespoon plus 2 teaspoons 2% milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons coarsely chopped pecans

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



Mississippi Mud Cake image

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

1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all-purpose flour
1 dash salt
1 teaspoon vanilla extract
1 1/2 cups pecans (optional)
4 cups mini marshmallows
1 (16 ounce) package powdered sugar, sifted
1/2 cup milk
1/3 cup cocoa
1/4 cup softened butter

MISSISSIPPI MUD CAKE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18



Mississippi Mud Cake image

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.

Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped toasted pecans
1 tablespoon vanilla extract

EASY MISSISSIPPI MUD SHEET CAKE

This is an easy one-bowl cake that is nothing short of amazing! --- make certain to prepare the frosting glaze while the cake is baking as it must be added on while the cake is still warm, no baking powder or soda in this cake, it's a rich dense chocolate cake that more like a brownie texture.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 37m

Yield 15 serving(s)

Number Of Ingredients 14



Easy Mississippi Mud Sheet Cake image

Steps:

  • Set oven to 350 degrees F.
  • Grease a 15 x 10-inch jelly-roll pan.
  • For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
  • Add in flour; mix until blended.
  • Pour the batter into prepared baking pan.
  • Sprinkle the nuts over the top then push down slightly into the batter.
  • Bake for about 20 to 22 minutes or until the cake tests done.
  • At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
  • For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
  • Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
  • Drizzle the prepared chocolate frosting over top of the marshmallows.

Nutrition Facts : Calories 585.1, Fat 26.1, SaturatedFat 11.8, Cholesterol 100.1, Sodium 168.2, Carbohydrate 87.3, Fiber 2.7, Sugar 68.4, Protein 6.5

1 cup melted butter
2 cups sugar
1/2 cup unsweetened cocoa powder
4 large eggs, slightly beaten
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2-1 3/4 cups chopped walnuts, toasted (can use chopped toasted pecans)
1 (10 1/2 ounce) bag mini marshmallows
1 (16 ounce) package confectioners' sugar, sifted
1/3 cup unsweetened cocoa, siftened
1/4 cup butter, softened
1 teaspoon vanilla
1/2 cup half-and-half cream or 1/2 cup milk

MICROWAVE MUG CAKE

Need a quick chocolate fix? Try making this easy microwave mug cake with storecupboard ingredients. It's even more delicious with a scoop of vanilla ice cream

Provided by Member recipe by cabrioletbird

Categories     Dessert, Treat

Time 7m

Number Of Ingredients 8



Microwave mug cake image

Steps:

  • Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
  • Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
  • Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
  • Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Nutrition Facts : Calories 1117 calories, Fat 47 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 146 grams carbohydrates, Sugar 83 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium

4 tbsp self-raising flour
4 tbsp caster sugar
2 tbsp cocoa powder
1 medium egg
3 tbsp milk
3 tbsp vegetable oil or sunflower oil
a few drops of vanilla essence or other essence (orange or peppermint work well)
2 tbsp chocolate chips, nuts, or raisins etc (optional)

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



Choc-a-lot Mud Cake. image

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!

142g / 5oz unsalted butter, softened.
142g / 5oz plain chocolate.
142g / 5oz caster sugar.
99ml / 3 1/2 floz very hot (not boiling) water.
142g / 5oz self raising flour, sifted.
28g / 1oz cocoa powder, sifted.
2 eggs, lightly beaten.
57g / 2oz unsalted butter.
3 tablespoons milk.
198g / 7oz icing sugar, sifted.
28g / 1oz cocoa powder, sifted.

MUD AND WORMS

This is a very delicious treat. It is mostly a kid's dessert, but don't get me wrong, adults might enjoy it too. This is a Halloween, birthday, or fun treat that everyone can enjoy. :)

Provided by CookingTwins

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 15m

Yield 4

Number Of Ingredients 4



Mud and Worms image

Steps:

  • Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
  • Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 69.5 g, Cholesterol 9.8 mg, Fat 8.6 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 2.9 g, Sodium 587.5 mg, Sugar 47.8 g

12 chocolate cream-filled sandwich cookies
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (3 ounce) package gummy worms candy

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