Saturday, February 20, 2010

Mississippi Mud Cake

Mississippi Mud Cake was this months "Cake Slice" recipe choice. I had never had or heard of mississippi mud cake until now. I wasn't too excited about the selection this month, but it turned out pretty good. The cake part turned out like a dense brownie and the frosting is super sweet! I plan on having this tonight with a scoop of vanilla icecream, hopefully that will cut on the richness of the chocolate. I would definately make this again with a few adjustments on the frosting! I'm sure my kids are going to love it just the way it is!


Mississippi Mud Cake

Cake

1 c. butter, cut into big chunks
1/2 c. cocoa
4 eggs, beaten well
1 tsp. vanilla extract
2 c. sugar
1 1/2 c. all-purpose flour
1/8 tsp. salt
1 c. chopped pecans or walnuts

Mississippi Mud Frosting

1 16-ounce box ( about 3 2/3 cups) confectioners sugar
1/2 c. cocoa
1/2 c. ( 1 stick) butter, melted
1/2 c. milk or evaporated milk
1 tsp. vanilla extract
4 c. mini marshmellows or 3 c. marshmellows, quartered

TO MAKE THE CAKE, heat the oven to 350 degrees. Grease and flour a 13x9 inch pan. In a medium sauce pan, combine the butter and the cocoa and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, 3 to 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt, and pecans, and beat with a wooden spoon or spatula or with a mixture at low speed until the batter is well combined and smooth, and the flour has dissapeared.
QUICKLY POUR THE BATTER into the prepared pan and bake at 350 degrees for 20 to 25 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
PREPARE THE FROSTING while the cake bakes, so that you will be ready to pour it over the hot cake. In a medium bowl, combine the confectioners' sugar and the cocoa, and stir to mix them well. Add the melted butter, milk, and vanilla, and use a large spoon or a mixer at low speed to beat everything together well. Set aside until the cake is done.
REMOVE THE CAKE, from the oven, scatter the marshmellows over the top, and return the cake to the hot oven for about 3 minutes, to soften the marshmellows.
PLACE THE CAKE, still in the pan, on a wire rack or a folded kitchen towel. Por the frosting all over the marshmellow-dotted cake, and cool to room temperature. Cut into small squares and serve.

6 comments:

Leslie Limon said...

Excellent job, Anabel! :D I love how the marshmallows are still visible around the edges. :D

Katie said...

Looks perfectly gooey. I love the sound of adding ice cream to it - especially when still hot!

The Bahens said...

Great job on your cake! I know my kids loved it!

ARUNA said...

LOOKS GREAT!!!

Caroline said...

My kids loved it, hope yours did, too! Great job.

Monica H said...

Your specialty cakes are getting so good. I'm in awe!

I love that ring of marshmallows on your mud cake. yum! I realyliked the frosting even though it was so sweet. It was the cake part I didn't like.

To answer your question about the cofee cocoa cake being baked into a loaf pan....Yes, I think it would do fine, but you may need to bake it two loafs because it's alot of batter!