Trinity River Mud Cake With Flood Tide Icing Recipes

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.

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.

Steps:

• For cake:.
• Mix eggs and sugar in mixer at high speed for 5 minutes.
• Combine everything else except for marshmallow creme and mix well.
• Combine the two mixtures together.
• Bake in greased and floured 13x9x2" pan at 350 for 30 minutes.
• Remove from oven and spread marshmallow creme on top of cake while hot.
• Let stand for only a few minutes and ice cake by combining all icing ingredients, mixed well with mixer.
• Spread icing very carefully over marshmallow creme.

Steps:

• To make the cake, preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan.
• Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
• Heat the butter, cocoa, and coffee in a medium saucepan over medium-high heat, stirring constantly, just until the butter is melted; remove from the heat, and cool slightly. Stir the dry ingredients into the chocolate mixture until smooth.
• In a medium mixing bowl, whisk together the eggs, buttermilk, and vanilla, and then add this mixture to the chocolate batter, stirring until combined. Pour the batter into the prepared pan, and bake for 25 minutes, or until it is springy to the touch and a cake tester inserted in the center of the cake comes out mostly clean. Allow the cake to cool for 5 minutes on a wire rack, then top with the mini morsels and miniature marshmallows.
• While the cake is baking, make the icing. Melt the butter with the cocoa, instant espresso, hot water, and cream over medium-low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar, then the vanilla.
• Pour the warm icing over the cake and the chocolate chips and marshmallows, top with the chopped nuts, and cool completely before serving.

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.

Steps:

• Preheat oven to 350°F. Butter and flour 15 1/2x10 1/2x1-inch baking sheet. Whisk sugar, flour, baking soda and salt in large bowl to blend. Whisk milk, butter and cocoa powder in heavy medium saucepan over medium heat just until butter melts and mixture is smooth. Remove saucepan from heat. Whisk cocoa mixture, then eggs and vanilla into dry ingredients. Spread batter in prepared pan and sprinkle with 1 cup chocolate chips. Bake cake until tester inserted into center comes out clean, about 25 minutes. Arrange toasted pecans atop cake. Cool cake in pan.
• Meanwhile, bring whipping cream and corn syrup to simmer in heavy medium saucepan. Add remaining 1 1/3 cups chocolate chips. Whisk until chocolate chips have melted and glaze is smooth. Cool glaze 15 minutes.
• Pour glaze evenly over cake. Chill at least 1 hour and up to 2 days.