Mississippi Mud Pie | Chef Eric Recipe
Nothing says “I Love You” like the chocolatey, melty, gooey goodness of Mississippi Mud Pie! Fire up the grill and recreate this simple American confectionary classic.
Happy Valentine’s Day!!!
Chef Eric Gephart
Mississippi Mud Pie
2 Cups All-Purpose Flour
2 Cups Granulated Sugar
3¾ Cups Unsalted Butter, Divided
¾ tsp Kosher Salt, Divided
½ Cup Unsweetened Cocoa Powder
1 Cup Boiling Water
½ Cup Whole Buttermilk
2 Large Eggs, Lightly Beaten
1 tsp Baking Soda
2 tsp Vanilla Extract, Divided
⅓ Cup Whole Milk
1 lb. Confectioners’ Sugar
¾ Bag (approx. 14 oz) Mini Marshmallows
1½ Cups Macadamia Nuts
Method:
1. Stabilize the grill at 350F and set up for an indirect cook.
2. In a large bowl, combine flour and granulated sugar.
3. In a small saucepan, melt 2 cups of butter over medium heat. Whisk in ½ teaspoon salt and ¼ cup cocoa until well combined. Stir in 1 cup of boiling water.
4. In a large bowl, whisk together buttermilk, beaten eggs, baking soda, and 1 teaspoon vanilla.
5. Combine the mixtures created in steps 3 and 4, whipping until fully incorporated. To make the batter, slowly pour and whip the liquid mixture into the dry mixture created in step 2. Be careful not to overmix.
6. Grease a half sheet tray with butter (18x13- inch or similar) and dust with flour. Then, pour the batter into the tray and ensure it spreads evenly over the pan.
7. Bake on the indirect grill for 20 to 25 minutes. During the last 5 minutes of the cook, add ¾ of the marshmallows and macadamia nuts to allow them to pick up some smoke and color. Remove and cool for 10 minutes.
8. To make the icing, heat a saucepan and melt the remaining 1¾ cups of butter. Take off the heat and add remaining ¼ cup cocoa powder, whole milk, remaining 1 teaspoon vanilla, confectioners’ sugar, and remaining ¼ teaspoon salt. Work quickly so icing stays fluid.
9. Drizzle frosting over slightly cooled cake (reserve a bit for plate presentation). Refrigerate for later service or allow frosting to set for 10 minutes or so and cut one piece out and transfer it to the presentation plate. Cut another piece out and place it on top of the 1st piece. (It’s all about the layers!)
10. Garnish the plate with a bit of frosting drizzle and any leftover marshmallows. Enjoy!!!
#kamadojoe #mississippimudpie #valentinesday
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Making the Southern Living Mississippi Mud Cake – Recipe
In this video, Kevin is making the Southern Living Mississippi Mud Cake.
Music Credit: Plain_Loafer Kevin MacLeod (incompetech.com)
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Mississippi Mud Cake
Delight the chocolate lovers in your family with this easy recipe for a Southern classic like Mississippi Mud Cake.
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How to Make the Ultimate Mississippi Mud Pie
Julia teaches Bridget how to make the ultimate Mississippi Mud Pie.
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Mississippi Mud Cake | Easy Slow Cooker Dessert
Mississippi Mud Slow Cooker Cake is a rich brownie and chocolaty sauce cooked together in your slow cooker. A perfect dessert for your chocolate lovers.
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Betty's Mississippi Mud Cake -- CHOCOLATE!
Betty demonstrates how to make Mississippi Mud Cake. This is a recipe that is well-known in the South. It is delicious and also great for potluck dinners.
Mississippi Mud Cake
(Note: Some of the ingredients will be divided and be used in two parts of the cake.)
2 cups sugar
2/3 cup cocoa powder
4 sticks butter
4 eggs
2 teaspoons vanilla extract
1 ½ cups self-rising flour
1 1/3 cup sweetened, flaked coconut
1 ½ cup chopped pecans
one 7-ounce jar marshmallow crème
½ cup milk
one 1-pound box confectioner's sugar (same as powdered sugar or icing sugar)
Place 2 cups sugar, 1/3 cup cocoa powder, and 3 sticks butter in a large mixing bowl. Beat well. Add 4 eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla and 1 ½ cups self-rising flour, mixing well. Stir in 1 1/3 cup flaked coconut and 1 ½ cups chopped pecans. Pour mixture into a greased and floured 9-inch by 13-inch by 2-inch baking pan, which can double as a serving dish. Bake at 350 degrees (F) for 40 minutes, or until a toothpick, inserted in the center comes out clean. Remove from oven and spread a 7-ounce jar of marshmallow crème over hot cake. Let cool in pan. In a large mixing bowl, combine remaining 1 stick butter, ½ cup milk, 1 pound confectioner's sugar, remaining 1 teaspoon vanilla, and the remaining 1/3 cup cocoa powder. Beat until smooth. Spread on cooled cake. This frosting sets slowly, but can be sped up by placing frosted cake in refrigerator. When frosting is set, cut the Mississippi Mud Cake into squares and serve on dessert plates. YUM! I hope you enjoy this rich, chocolate cake! --Betty :)
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