Emeril Lagasses Mississippi Mud Cake Recipes

EMERIL LAGASSE'S MISSISSIPPI MUD CAKE

Steps:

• Preheat the oven to 275 °F.
• Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
• Sift the flour with the baking soda and salt into a bowl, and set aside.
• Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
• Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
• Remove from the heat.
• Add the sugar and stir to dissolve.
• Cool slightly.
• Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
• Add the vanilla and eggs, whisking to mix well.
• Pour the batter into the prepared pan and bake for 1 hour.
• (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.

SYLVIA'S RED VELVET CAKE

Steps:

• For the Cake:
• Preheat the oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
• Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
• For the Frosting:
• In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
• Slice and serve on individual plates.

PRALINE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.
• Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.
• In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.
• In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.
• Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.
• The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.
• In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

KING CAKE

Steps:

• Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.

MISSISSIPPI MUD CAKE THE EASY WAY

Steps:

• Bake brownie mix according to package directions. While the brownie mix is still hot sprinkle with mini marshmallows. Combine butter, baking cocoa and milk in medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk and boil one minute. Remove from heat and stir in powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely then cut into squares.

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.