MISSISSIPPI MUD
This dessert is an all-time favorite at our house. Since it freezes well, you can make it ahead of time and simply get it our shortly before you need it. I usually cut it into serving-size pieces before freezing to make it even quicker to serve!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.
Nutrition Facts :
MISSISSIPPI MUD PIE
This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.
Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
MISSISSIPPI MUD SAUCE
Wow! Are you ever in for a surprise! This isn't just for Mississippi Mud cake! It's good on everything! Well, almost everything. I make this often, and have put it on everything from pound cake to ice cream.
Provided by FLUFFSTER
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together sugar and cocoa powder.
- Stir in evaporated milk.
- Cook and stir over medium-high heat till mixture is boiling.
- Remove from heat.
- Stir in peanut butter, stir till smooth.
- Serve sauce warm.
- Keep covered in refrigerator.
Nutrition Facts : Calories 834.1, Fat 32.6, SaturatedFat 10.2, Cholesterol 32.5, Sodium 331.8, Carbohydrate 130.9, Fiber 9.8, Sugar 103.9, Protein 21.7
MISSISSIPPI MUD PIE
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
- Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
- Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.
MISSISSIPPI MUD CAKE
Make and share this Mississippi Mud Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and pecans. Pour batter into a greased and floured 15x10 jellyroll pan.
- Bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. Remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
- For the frosting, combine all ingredients with a mixer until well mixed.
- Drizzle chocolate frosting over warm cake.
- Cool completely.
Nutrition Facts : Calories 576.9, Fat 25.7, SaturatedFat 11.4, Cholesterol 98.2, Sodium 168.4, Carbohydrate 87.1, Fiber 3, Sugar 68.4, Protein 5.7
ADDICTING MISSISSIPPI MUD CAKE
Make and share this Addicting Mississippi Mud Cake recipe from Food.com.
Provided by Lavender Lynn
Categories Bar Cookie
Time 1h20m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- Mix shortening, sugar, eggs and cocoa together well.
- Add baking powder, salt, nuts, and flour and mix well.
- Put in 9x13-inch greased pan @ 300°F for 40 minutes.
- Remove and put marshmallows on top of bar cookie. Bake 10 minutes more.
- Let cool.
- Mix icing ingredients. Put on top of marshmallows.
Nutrition Facts : Calories 335.6, Fat 17.6, SaturatedFat 3.8, Cholesterol 29.9, Sodium 240.1, Carbohydrate 44.3, Fiber 1.7, Sugar 36.9, Protein 3.7
MISSISSIPPI MUD CUPCAKES
Make and share this Mississippi Mud Cupcakes recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Place pecans in a single layer on a baking sheet.
- Bake at 350° for 8-10 minutes or until toasted.
- Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
- Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
- Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
- Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
Nutrition Facts : Calories 435.7, Fat 23.4, SaturatedFat 11.4, Cholesterol 82.1, Sodium 262.1, Carbohydrate 57.5, Fiber 3.3, Sugar 38.6, Protein 5.7
MISSISSIPPI MUD CAKE III
This cake has a little something different added to it - yes, rum. This is the little something extra.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 10
Steps:
- Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
- In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
- Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.3 g, Cholesterol 61.4 mg, Fat 19.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 217.5 mg, Sugar 28.8 g
MISSISSIPPI MUD CAKE
This is a gooey and chocolaty dream. It's very moist. It's a great dessert for potlucks, dinner parties, etc. Make sure you get a piece though because it will disappear quickly! I got the recipe from the Southern Living 30 Years of our best cooking book. It's a great cook book!
Provided by The Giggle Box
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487.2, Fat 17.5, SaturatedFat 10.3, Cholesterol 91.4, Sodium 180.1, Carbohydrate 80.4, Fiber 1.2, Sugar 64, Protein 4.5
MISSISSIPPI MUD CAKE THE EASY WAY
Make and share this Mississippi Mud Cake the Easy Way recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 35m
Yield 15 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 349.7, Fat 9.7, SaturatedFat 3.4, Cholesterol 9.7, Sodium 159.1, Carbohydrate 67.6, Fiber 0.6, Sugar 33.5, Protein 2.5
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