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.
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
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
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
CHEF JOHN'S HUMMINGBIRD CAKE
Depending on where you're from, this hummingbird cake is either your favorite cake, or you've either never heard of it! But it only takes making it one time to love it. This proven crowd-pleaser is pretty sweet but thanks to bananas, pineapples, and pecans, it's a much more interesting, tropical sweetness, and paired with an extra-light version of cream cheese frosting, it's really a perfect combination.
Provided by Chef John
Time 3h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
- Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
- Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
- Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
- Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
- Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
- Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
- Place in the refrigerator to chill for 1 hour.
- Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
- Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
- Place cooled hummingbird on top of cake and decorate with edible flowers.
Nutrition Facts : Calories 983.4 calories, Carbohydrate 115.2 g, Cholesterol 107.9 mg, Fat 56.4 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 17.7 g, Sodium 435.5 mg, Sugar 85.4 g
WILMINGTON ISLAND MARSH MUD CAKE
Make and share this Wilmington Island Marsh Mud Cake recipe from Food.com.
Provided by Marsha Hamner
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Grease a 13 by 9 by 2-inch pan with butter.
- In a large mixing bowl, stir together the cocoa and the melted butter. Add the eggs, flour, granulated sugar, salt, and vanilla. Beat well with a hand-held electric mixer. Add nuts, stirring with a rubber spatula. Pour batter into the prepared pan. Bake for 35 minutes.
- While cake is baking, prepare the frosting. Beat the brown sugar and butter. Add the cocoa and beat. Stir in the scalded milk and vanilla together in a mixing bowl and beat with the hand-held mixer until smooth. Set aside.
- Remove the cake from the oven, and pour the marshmallows over the cake while it is still hot. (can use marshmallow cream) Pour the frosting over the marshmallows. Let cool slightly before cutting into pieces.
Nutrition Facts : Calories 570.1, Fat 26.7, SaturatedFat 12.2, Cholesterol 99.7, Sodium 188.2, Carbohydrate 81.1, Fiber 2.1, Sugar 63.6, Protein 5.3
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