Classic Mississippi Mud Cake Recipe Sallye Recipes

EASY MISSISSIPPI MUD CAKE RECIPE (SALLYE)

Steps:

• 1. Preheat oven to 350º Grease and flour a 9x13 baking pan
• 2. CAKE; Using an electric mixer, cream butter and sugar together until light and fluffy Add eggs one at a time, beating well after each addition Sift flour, baking powder and salt together in another bowl Add flour to creamed butter mixture, continuing to beat Add vanilla and chocolate syrup to batter and mix well Pour into prepared pan and back 25-30 minutes until toothpick inserted in center comes out clean Remove cake from oven and place on cooling rack (DO NOT REMOVE CAKE FROM PAN) While still hot spread marshmallows evenly over surface
• 3. ***To save some calories and sugar, you can substitute my sugar free marshmallow cream https://www.justapinch.com/recipes/dessert/other-dessert/sugar-free-marshmallow-cream.html?p=1
• 4. FROSTING: Place butter, chocolate chips, sugar, and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring continually, continue boiling for 2-3 minutes Remove from heat and stir in vanilla and liquor Pour over warm cake and marshmallows Top with chopped nuts

MISSISSIPPI MUD CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
• In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
• Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
• To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

EASY MISSISSIPPI MUD SHEET CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 15 x 10-inch jelly-roll pan.
• For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
• Add in flour; mix until blended.
• Pour the batter into prepared baking pan.
• Sprinkle the nuts over the top then push down slightly into the batter.
• Bake for about 20 to 22 minutes or until the cake tests done.
• At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
• For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
• Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
• Drizzle the prepared chocolate frosting over top of the marshmallows.

MISSISSIPPI MUD CAKE

Steps:

• To make the cake, preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan.
• Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
• Heat the butter, cocoa, and coffee in a medium saucepan over medium-high heat, stirring constantly, just until the butter is melted; remove from the heat, and cool slightly. Stir the dry ingredients into the chocolate mixture until smooth.
• In a medium mixing bowl, whisk together the eggs, buttermilk, and vanilla, and then add this mixture to the chocolate batter, stirring until combined. Pour the batter into the prepared pan, and bake for 25 minutes, or until it is springy to the touch and a cake tester inserted in the center of the cake comes out mostly clean. Allow the cake to cool for 5 minutes on a wire rack, then top with the mini morsels and miniature marshmallows.
• While the cake is baking, make the icing. Melt the butter with the cocoa, instant espresso, hot water, and cream over medium-low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar, then the vanilla.
• Pour the warm icing over the cake and the chocolate chips and marshmallows, top with the chopped nuts, and cool completely before serving.