How To make Mississippi Mud Cake 3
THE CAKE:
1/2 lb Butter
2 c Sugar
4 Eggs
1 1/2 c Flour
1/3 c Unsweetened cocoa
1 c Coarsely chopped pecans
1 t Pure vanilla extract
3 c Miniature marshmallows OR
Large marshmallows cut into 1/2" pieces
THE ICING:
1/2 lb Butter
1 1/2 c Confectioner's sugar
1/3 c Unsweetened cocoa
1 c Coarsely chopped pecans
1/2 c Evaporated milk
1. Preheat oven to 350 degrees 2. To prepare the cake
batter, combine the butter and sugar in a mixing bowl. Beat well until creamy. Add the eggs, 1 at a time, beating thoroughly after each addition. 3. Sift together the flour and cocoa. Fold this into the creamed mixture. Add the chopped nuts and the vanilla. Beat well. 4. Butter the bottom and sides of a 9 X 13 inch baking pan. Add a little flour and shake it around to coat the bottom and sides of the pan. Shake out the excess. 5. Spoon the cake batter into the pan and bake 25 to 30 minutes. Remove from the oven and sprinkle the top with the marshmallows. Return to the oven and bake about 10 minutes, until the marshmallows are melted and starting to brown. Remove from the oven and let cool in the pan about 30 minutes. 6. Meanwhile, prepare the icing. Melt the butter in a saucepan. 7. Sift together the confectioner's sugar and cocoa. Stir this into the butter along with the nuts and milk. Spread this over the cake and let stand until thoroughly cooled. 8. Cut into slices and serve. From: Wesley Pitts Date: 15 Feb 94
How To make Mississippi Mud Cake 3's Videos
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1970's Mississippi Mud Pie
This is not pretty but it sure taste fantastic. A very rich southern desert.
Here's the 1970's recipe:
Mississippi Mud Pie
Bottom layer
1 cup butter, softened (2 sticks)
2 cups sugar
1/3 cup Hershey's unsweetened cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, sifted then measured
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups pecan pieces
Bake at 350 degrees in a 9x13x2 Pyrex pan for 30-45 minutes until toothpick inserted in middle comes out clean. This should be the texture inside of chewy brownies.
Middle layer
14 ounce bottle of marshmallow cream
optional 1/2 of 10.5 ounce bag of mini marshmallows
Top layer
1/2 cup butter (1 stick)
1/3 cup Hersey's unsweetened cocoa powder
1 teaspoon vanilla extract
dash of salt
1 pound box of confectionary sugar
4-6 tablespoons milk
Mississippi Mud Pie Chocolate Cake Recipe
One for the ultimate chocolate lovers, check out this delicious Mississippi mud pie chocolate cake recipe!
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Mississippi Mud Cake
For all of you chocolate lovers out there…three words–Mississippi Mud Cake.
By far, the most delicious cake I have tasted in quite some time! It’s so moist and gooey, I just can’t get enough!
The simplicity of it alone makes it worth every bite! Done!
Get the full recipe here:
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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