Mississippi Mud Cake
Ingredients:
Cake:1 cup (2 sticks) butter, cut into big chunks½ cup cocoa4 eggs, beaten well1 teaspoon vanilla extract2 cups sugar1½ cups all-purpose flour1/8 teaspoon salt1 cup chopped pecans or walnuts
Mississippi Mud Frosting:One 16-ounce box (about 3 2/3 cups) confectioners’ sugar½ cup cocoa½ cup (1 stick) butter, melted½ cup milk or evaporated milk1 teaspoon vanilla extract4 cups mini-marshmallows, or 3 cups marshmallows, quartered
Directions:
To make the cake, heat the oven to 350°F. Grease and flour a 13-by-9-inch pan. In a medium saucepan, 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 mixer at low speed until the batter is well combined and smooth, and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake at the 350°F 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 poor 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 mixer at low speed to beat everything together well. Set aside until the cake is done.
Remove the cake from the oven, scatter the marshmallows over the top, and return the cake to the hot oven form about 3 minutes, to soften the marshmallows.
Place the cake, still in the pan, on a wire rack or a folded kitchen towel. Pour the frosting all over the marshmallow-dotted cake, and cool to room temperature. Cut into small squares and serve.
Ingredients:
Cake:1 cup (2 sticks) butter, cut into big chunks½ cup cocoa4 eggs, beaten well1 teaspoon vanilla extract2 cups sugar1½ cups all-purpose flour1/8 teaspoon salt1 cup chopped pecans or walnuts
Mississippi Mud Frosting:One 16-ounce box (about 3 2/3 cups) confectioners’ sugar½ cup cocoa½ cup (1 stick) butter, melted½ cup milk or evaporated milk1 teaspoon vanilla extract4 cups mini-marshmallows, or 3 cups marshmallows, quartered
Directions:
To make the cake, heat the oven to 350°F. Grease and flour a 13-by-9-inch pan. In a medium saucepan, 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 mixer at low speed until the batter is well combined and smooth, and the flour has disappeared.
Quickly pour the batter into the prepared pan and bake at the 350°F 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 poor 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 mixer at low speed to beat everything together well. Set aside until the cake is done.
Remove the cake from the oven, scatter the marshmallows over the top, and return the cake to the hot oven form about 3 minutes, to soften the marshmallows.
Place the cake, still in the pan, on a wire rack or a folded kitchen towel. Pour the frosting all over the marshmallow-dotted cake, and cool to room temperature. Cut into small squares and serve.
We're trying so hard to give up sugar for a while around here. Might have to put it off an extra day and try this!
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