Pecan Mississippi Mud Cake Recipes

PECAN MISSISSIPPI MUD CAKE

Steps:

• CAKE:.
• Heat oven to 350.
• Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside.
• In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla.
• Combine the flour, cocoa and salt; stir into creamed mixture just until blended.
• Stir in pecans.
• Transfer to prepared pan.
• Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• FROSTING:.
• In a small saucepan, combine the butter, milk and cocoa; bring to a boil.
• Remove from the heat; beat in the confectioners' sugar and vanilla.
• Place springform pan on a wire rack.
• Immediately spread marshmallow creme over hot cake.
• Drop 2 tbsp of frosting over creme; cut through with a knife to swirl.
• Cool completely.
• Carefully run a knife around edge of pan to loosen; remove sides of pan.
• Spread remaining frosting over top and sides of cake.
• Sprinkle pecans on top.

MISSISSIPPI MUD CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
• Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
• To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
• Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
• Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.

MISSISSIPPI MUD CAKE

Steps:

• 1. In a bowl cream together the sugar and shortening. Add the eggs and beat. Sift together the flour,cocoa, salt. Add this and beat. add the vanilla and pecans. Mix well - Pour into a 13 x 9 pan and bake @ 300 degrees for 40 minutes.As soon as it is done take it out and sort of drop it softly on the stove so that the cakes falls.This makes it fudgy.
• 2. Cover the cake with mini marhsmallows. Place back in oven and let slightly melt.
• 3. Icing- In a bowl combine the Conf sugar, cocoa, vanilla,evap. milk , melted butter, & pecans. Mix well. Pour this over the marshmallows and spread out. Place cake in refrigerator for 2-3 hours. Keep chilled till time to serve.