Mississippi Mud Cake Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

For mud cake
 Butter/Margarine3⁄4 Cup (12 tbs) (Use 1 1/2 Sticks)
 Granulated sugar1 3⁄4 Cup (28 tbs)
 Unsweetened cocoa3⁄4 Cup (12 tbs)
 Eggs4 Large
 Vanilla extract2 Teaspoon
 Salt1⁄2 Teaspoon
 All purpose flour1 1⁄2 Cup (24 tbs)
 Pecans1⁄2 Cup (8 tbs), chopped
 Sweetened flaked coconut1⁄2 Cup (8 tbs)
 Mini marshmallows3 Cup (48 tbs)
For fudge topping
 Butter/Margarine5 Tablespoon
 Unsweetened chocolate square1 Ounce (1 Ounce Per Square)
 Unsweetened cocoa1⁄3 Cup (5.33 tbs)
 Salt1⁄8 Teaspoon
 Evaporated milk/Heavy / whipping cream1⁄4 Cup (4 tbs) (Not Sweetened Condensed Milk)
 Vanilla extract1 Teaspoon
 Confectioners sugar1 Cup (16 tbs)
 Pecans1⁄2 Cup (8 tbs), coarsely broken
 Sweetened flaked coconut1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 1165 Calories from Fat 413

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 21.2 g106%

Trans Fat 0 g

Cholesterol 173.6 mg

Sodium 289.6 mg12.1%

Total Carbohydrates 175 g58.4%

Dietary Fiber 16 g64%

Sugars 109.7 g

Protein 19 g37.1%

Vitamin A 18.2% Vitamin C 0.63%

Calcium 6.2% Iron 15.2%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 350°F. Grease and flour 13" by 9" baking pan.
2. Prepare mud cake: In 3-quart saucepan, melt butter over low heat, stirring occasionally. With wire whisk, beat in granulated sugar and cocoa. Remove from heat. Beat in eggs, one at a time; beat in vanilla and salt until well blended. With wooden spoon, stir in flour just until blended. Stir in pecans and coconut (batter will be thick).
3. Spread batter in prepared pan. Bake 25 minutes. Remove pan from oven; sprinkle marshmallows in even layer on top of cake. Return to oven and bake until marshmallows are puffed and golden, about 10 minutes. Cool completely in pan on wire rack.
4. When cake is cool, prepare fudge topping: In 2-quart saucepan, melt butter and chocolate over low heat, stirring frequently until smooth. With wire whisk, stir in cocoa and salt until smooth and blended. Stir in evaporated milk and vanilla (mixture will be thick); beat in confectioners' sugar until blended. Pour hot topping over cooled cake.
5. Cool fudge-topped cake 20 minutes; sprinkle pecans and coconut over top. Serve at room temperature, or refrigerate to serve chilled later. To store, leave cake in pan and wrap. To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.
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