A Layered Mississippi Mud Cake Recipes

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MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Mississippi mud cake is a delicious, ooey-gooey cake that is perfectly moist. It is absolutely amazing! And let me warn you now... you won't be able to stop after just one piece!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h

Number Of Ingredients 17

¾ cup vegetable oil
1 and 1/4 cup warm coffee
2 large eggs
2 and 1/4 teaspoons vanilla
2 cups all purpose flour
1 and 1/2 cup granulated sugar
¾ cup unsweetened cocoa powder ((NOT Dutch process))
2 teaspoons baking soda
1 teaspoon salt
1 (10.5 ounces) bag of Mini Marshmallows
½ cup unsalted Butter
5 Tablespoons milk
3 Tablespoons unsweetened Cocoa Powder
3 cups powdered sugar
1 teaspoon vanilla extract
1 dash salt
1 cup chopped pecans or walnuts (optional)

Steps:

  • Preheat the oven to 325°. Spray a 9x13 pan with cooking spray and set aside.
  • In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
  • In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
  • Fill the pan and bake for 40-45 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Immediately add the whole bag of marshmallows over the top of the hot cake and return to the oven. Bake for 2-3 minutes, just until the marshmallows are starting to puff and melt.
  • Remove the cake from the oven and allow it to cool completely. Drizzle the frosting over the cake while the frosting is still warm. Allow to chill in the fridge for about 20-30 minutes until the frosting has set before serving.

Nutrition Facts : Calories 509 kcal, Carbohydrate 75 g, Protein 5 g, Fat 23 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 52 mg, Sodium 398 mg, Fiber 3 g, Sugar 55 g, UnsaturatedFat 5 g, ServingSize 1 serving

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Bon Appétit     Peanut Free     Soy Free

Yield Serves 12

Number Of Ingredients 22

Cake
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 cup sugar
3 ounces unsweetened chocolate, chopped, melted
1/4 cup whipping cream
2 teaspoons vanilla extract
6 large eggs, room temperature
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups mini marshmallows
2 cups coarsely chopped toasted pecans (about 7 ounces)
Frosting
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into pieces
5 ounces unsweetened chocolate, chopped
2 ounces bittersweet (not unsweetened) chocolate, chopped
2 tablespoons dark corn syrup
1 teaspoon vanilla extract

Steps:

  • For Cake:
  • Preheat oven to 350°F. Line two 9-inch square cake pans with 2-inch-high sides with foil, extending foil over sides. Butter and flour foil. Using electric mixer, cream butter and both sugars in large bowl until fluffy. Beat in melted chocolate, cream and vanilla. Add eggs 1 at a time, beating well after each addition. Sift flour, cocoa, baking soda and salt into medium bowl. Stir dry ingredients into batter, which will be very thick. Divide batter between prepared pans; spread evenly. Bake until tester inserted into centers comes out clean, about 20 minutes. Remove from oven. Sprinkle 1 1/2 cups marshmallows and 1 cup pecans over each cake. Bake just until marshmallows begin to melt, about 6 minutes. Transfer to racks. Cool cakes completely in pans.
  • For Frosting:
  • Combine sugar and cream in heavy medium saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until candy thermometer registers 220°F., about 8 minutes. Remove from heat and whisk in remaining ingredients. Whisk until all chocolate melts and frosting is smooth. Refrigerate frosting until spreadable, about 1 hour 15 minutes. Using foil as aid, lift cakes from pans. Remove foil. Place 1 cake layer on plate, marshmallow side up. Spread 1 1/2 cups frosting over. Top with second cake layer, marshmallow side up. Spread remaining frosting in waves on sides (not top) of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.)

A LAYERED MISSISSIPPI MUD CAKE



A Layered Mississippi Mud Cake image

I have family that, I think, are choco-addicts. Lucky for me I've tweeked this cake until I think I've got it "just right". I hope you enjoy it as much as my family and friends. It's well worth the time and effort that go into it.

Provided by Patsy Gravitt

Categories     Cakes

Time 5h10m

Number Of Ingredients 27

non-stick baking spray
3 c sugar
1 c butter, melted
3 large eggs
1 tsp vanilla extract
2 3/4 c cake flour or if desired all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 c unsweetened cocoa powder
1 1/2 c buttermilk
1 1/2 c boiling water
1 1/2 c miniature marshmallows, for garnish
3/4 c chopped pecans or walnuts
1/4 c dark fudge sauce, i use the kind in a jar ;)
chocolate cream cheese frosting follows
MISSISSIPPI MUD FILLING
1 (8 ounce) container non-dairy whipped topping, thawed
1 (7 ounce) jar marshmallow creme
4 ounces cream cheese room temperature
1 c chopped pecans or walnuts -- in a medium bowl, combine whipped topping, marshmallow creme and cream cheese. beat at medium speed until smooth. sitr in the pecans or walnuts, then cover, and chill for 1 hour.
CHOCOLATE CREAM CHEESE FROSTING
1 c softened butter
1 (8 ounce) package cream cheese room temperature
1 (9.7 ounce box bittersweet chocolate, melted and cooled
6 c powdered sugar
1 tsp vanilla extract
in a large bowl, beat butter and cream cheese at medium high speed until creamy. add the melted chocolate, beating until combined. gradually add powdered sugar and beat until smooth. add vanilla flavoring and beat until incorporated. use the frosting

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Spray 2 - 10 inch baking pans with non stick baking spray
  • 3. In a large bowl, beat the sugar and butter on medium speed until creamy.
  • 4. In another large bowl, add the eggs and vanilla and beat on medium high speed until the mixture is pale and fluffy.
  • 5. Slowly add butter mixture, beating until combined.
  • 6. In a medium bowl combine the flour, baking soda, salt and cocoa.
  • 7. Gradually add to the already beaten mixture, alternately with the buttermilk, beginning and ending with the flor mixture. Beat until combined. Slowly add the boiling water, beating until combined. Spoon the batter evenly into the prepared pans.
  • 8. Bake until toothpick inserted into center comes out clean, about 28 - 35 minutes. Let cool in the pans for 10 minutes. Remove the cakes and let them cool completely on wire racks.
  • 9. Spread "Mud Filling" between layers. Chill cake for at least 4 hours.
  • 10. Spread Chocolate Cream Cheese Frosting evenly over topand sides of cake.
  • 11. Just before serving, sprinkle marshmallows and pecans or walnuts over the top and drizzle with fudge sauce.
  • 12. Store the cake in refrigerator make sure you cover it.

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Mississippi mud cake is a yummy chocolate dessert with marshmallows, pecans and a rich icing.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 15

2 cups sugar
1/2 teaspoon salt
2 cups all purpose flour
2 sticks divided, 1 softened unsalted butter
1/2 cup vegetable oil
1/2 cup plus 3 tablespoons, divided cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
3 teaspoons divided vanilla extract
1 bag miniature marshmallows
6 tablespoons milk
1 (1 lb) box confectioner's sugar
1 cup chopped (or walnuts) pecans

Steps:

  • Preheat the oven to 350 °F. Grease and flour a 13 by 9-inch baking pan.
  • Combine the sugar, salt and flour in a large mixing bowl. Bring one stick butter, oil, 1/2 cup cocoa and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
  • Beat together the eggs, baking soda, buttermilk and 2 teaspoons vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
  • While the cake is baking, make the icing by melting 1 stick softened butter in the 3 tablespoons cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the 1 teaspoon vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

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