Alabamamudcake Recipes

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ALABAMA MUD CAKE



Alabama Mud Cake image

Make and share this Alabama Mud Cake recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can cherry pie filling
1 (18 1/4 ounce) package devil's food cake mix
1 cup pecans, chopped
1/2 cup mint chocolate chips (regular is fine)
1/2 cup butter, thinly sliced

Steps:

  • Preheat oven to 350°F.
  • Spray 13 x 9-inch pan with cooking spray.
  • Spread pineapple and juice in bottom of pan.
  • Top with cherry pie filling.
  • Sprinkle cake mix evenly over the fruits.
  • Scatter chopped pecans and chocolate evenly over the top.
  • Spread butter slices evenly over the top.
  • Bake in preheated oven approximately 40 minutes or until an inserted toothpick comes out clean.

BAMA MUD PIE MOUSSE



Bama Mud Pie Mousse image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

30 chocolate wafer cookies
4 tablespoons unsalted butter, melted and cooled
1/3 cup chopped pecans
12 ounces bittersweet or semisweet chocolate chips
3 tablespoons unsalted butter
2 large egg yolks (grade A or AA)
1 1/4 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon instant espresso powder (or coffee powder)
1 teaspoon pure vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon coffee liqueur (or coffee extract)
1/2 cup pecans, roughly chopped, for garnish
1/2 cup toffee pieces, roughly chopped, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Quickly pulse in the chopped pecans. Press into a 9-inch pie plate and bake until set, about 10 minutes. Place the pie plate on a rack to cool.
  • For the chocolate mousse filling: In a microwave-safe bowl, combine the chocolate and butter and melt for 30 seconds. Stir and melt for an additional 20 seconds until the chocolate has thoroughly melted. Whisk in the egg yolks and set aside.
  • In a chilled bowl with an electric mixer on medium speed, whisk the cream to form soft peaks, about 4 minutes. Add the granulated sugar, espresso powder and vanilla and whisk to form stiff peaks. Fold a third of the whipped cream into the chocolate mixture and mix thoroughly until smooth. Transfer the chocolate to the remaining whipped cream and gently fold in until smooth. Pour the filling into the prepared crust and chill for at least 2 hours before serving.
  • For the whipped topping: In another chilled bowl with an electric mixer, whisk the cream to form soft peaks. Add the powdered sugar and coffee liqueur and whisk to form stiff peaks.
  • Top the pie with whipped cream, pecans and toffee pieces and serve. Bake with soul. Eat with pleasure!

MUD CAKE



Mud Cake image

This rich cake is ideal for special occasions. -Priscilla Prescott, Forest City, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 16

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons chopped pecans
FROSTING:
3 tablespoons butter
1 tablespoon plus 2 teaspoons 2% milk
2 teaspoons baking cocoa
1 cup confectioners' sugar
1/8 teaspoon vanilla extract
1/3 cup marshmallow creme
2 tablespoons coarsely chopped pecans

Steps:

  • Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. 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 at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For 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 tablespoons 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 with pecans.

Nutrition Facts : Calories 416 calories, Fat 21g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

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