My Mothers Mississippi Mud Cake Recipes
THE BEST MISSISSIPPI MUD CAKE EVER
This one is near and dear to my heart. This is my mother's recipe - it has to be well over 50 years old. The cake is incredibly moist and the icing turns into a fudgy layer on top. Really, really good!
Provided by D Gentolizo
Categories Cakes
Time 1h40m
Number Of Ingredients 20
Steps:
- 1. Turn the oven on to 350 degrees. Grease and flour a 9x13 inch pan.
- 2. Mix together flour, sugar, soda, salt and cocoa. Then, add buttermilk, oil, boiling water, vanilla and eggs. Beat thoroughly and pour into the greased and floured pan. (If the batter seems a little thin, you are right on track! :-) Bake 35-45 minutes, testing with a toothpick to determine doneness.
- 3. Start the icing 5 minutes before the cake is done. Combine sugar, corn syrup, milk and butter in a saucepan and boil 2 minutes (no longer) then add the chocolate chips, vanilla, and nuts. Mix until the chocolate chips are melted.
- 4. Sprinkle the miniature marshmallows all over the top of the baked cake as soon as it is removed from the oven, then drizzle the hot icing mixture over the marshmallows.
MISSISSIPPI MUD CAKE
Mississippi Mud Cake is a classic Southern sheet cake filled with marshmallows and chopped pecans and covered in a rich chocolate frosting.
Provided by Southern Living Test Kitchen
Time 55m
Number Of Ingredients 11
Steps:
- Place pecans in a single layer on a baking sheet.
- Bake at 350° for 8 to 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. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
- Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
- Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.
- Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.
- Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. 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.
MISSISSIPPI MUD CAKE IV
A chocolate cake with the down home flavors of nuts and marshmallows. Here's some 'mud' you'll WANT tracked into your kitchen!
Provided by Janice Hall
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium-size mixing bowl, mix the flour, baking powder, 1/3 cup cocoa powder and 1/4 teaspoon salt together and set aside.
- In a large bowl, cream together 1 cup of butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 teaspoons vanilla. Add the flour mixture and mix until combined. Finally, fold in 1 cup chopped nuts.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and spread marshmallows on top. Return to oven for 10 minutes or until marshmallow are melted. Allow to cool before frosting.
- To Make Frosting: In a medium mixing bowl, combine 1/2 cup butter, 1/3 cup cocoa, confectioners sugar, evaporated milk, vanilla and pinch of salt. Mix until smooth and spread on cake, then sprinkle with 1 cup chopped nuts.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 53.6 g, Cholesterol 63 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 176.6 mg, Sugar 41.9 g
MY MOTHER'S MISSISSIPPI MUD CAKE
There are many recipes here for this, but my mom's seems to be just a bit different. I had to post for her. I have made this often but I must confess I do not eat it because I don't like coconut (good diet dish -- for me at least -- to bring to pot luck) -- people who will eat coconut always rave about this.
Provided by Dreamgoddess
Categories Dessert
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 14
Steps:
- For Cake: Cream together margarine, sugar and cocoa.
- Add 4 eggs and vanilla; mix well.
- Add flour, coconut, chopped nuts and beat 1 to 2 minutes.
- Bake@ 350 degrees for 30 to 40 minutes.
- While still hot, spread a jar of marshmallow creme over cake.
- For Icing: Mix together all ingredients for icing and spread over cake.
More about "my mothers mississippi mud cake recipes"
MARY LEE'S MISSISSIPPI MUD CAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (3)Calories 445 per servingServings 16
DELICIOUS MISSISSIPPI MUD CAKE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (5)Category Cakes/CupcakesServings 8Total Time 35 mins
- Preheat oven to 350 degrees. Butter and flour a 10 ½-inch by 15 ½-inch jelly roll pan. Tap out any excess flour. As you can see from the picture below, I don’t own a pan this size, however, by folding foil and using my mini-loaf pans, I adapted my large baking sheet to work just fine.
- Sift the flour through a fine-mesh strainer into a large bowl. Add the sugar, baking soda and salt. Stir well to combine. Set aside.
- In a medium saucepan over medium heat, combine the butter, milk, and cocoa powder. Bring to a boil, whisking frequently until the butter melts completely and the cocoa is incorporated. Add the hot chocolate/milk mixture to the flour mixture, whisking until combined. Add the eggs and vanilla and whisk until well blended. Pour the batter into the prepared pan.
- Bake until a toothpick comes out clean, about 18-20 minutes. Transfer to a wire rack and let the cake cool completely in the pan.
THE BEST MISSISSIPPI MUD CAKE RECIPE - THISTLEWOOD FARM
From thistlewoodfarms.com
Reviews 20Servings 12Cuisine AmericanCategory Dessert
- Whisk in cocoa, sugar, eggs, flour, salt and vanilla. Spray a 9 x 13 pan with cooking spray. Add batter to the baking pan.
- Bake in preheated 350 degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.
- Remove from oven and spread marshmallows on top while the cake is still hot. Add this frosting over melted marshmallow.
MISSISSIPPI MUD CAKE - IMMACULATE BITES
From africanbites.com
5/5 (4)Total Time 1 hr 30 minsCategory DessertCalories 552 per serving
- In a medium mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl using an electric mixer, combine oil, eggs, vanilla, milk, and sour cream until mixed completely. Be careful not to over mix. Over mixing creates a more elastic batter resulting in a dense, chewy cake.
MISSISSIPPI MUD CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 278 per servingServings 15
- To prepare cake, combine 3/4 cup boiling water and 1/2 cup cocoa, stirring until blended. Cool. Place granulated sugar, 1/2 cup softened butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until blended. Add cocoa mixture and egg substitute; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/4 teaspoon salt in a bowl, stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Top with marshmallows. Bake an additional 2 minutes or until marshmallows are soft.
- To prepare frosting, combine 1/4 cup cocoa, evaporated milk, 3 tablespoons melted butter, and 1/8 teaspoon salt in a medium, heavy saucepan over medium heat. Cook for 4 minutes, stirring frequently. Stir in powdered sugar and 1 teaspoon vanilla. Cook 2 minutes, stirring constantly. Drizzle frosting over cake. Cool. Cut cake into squares.
MISSISSIPPI MUD CAKE | RECIPE FROM YOUR HOMEBASED MOM
From yourhomebasedmom.com
5/5 (1)Total Time 35 minsCategory DessertCalories 262 per serving
- Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute or until melted and smooth.
MISSISSIPPI MUD CAKE {VIDEO} - I AM BAKER
From iambaker.net
4.9/5 (24)Category DessertServings 12Total Time 55 mins
- Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
- In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 15 seconds at a time, whisking together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.
BEST EVER MISSISSIPPI MUD CAKE RECIPE - KITCHEN FUN WITH ...
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From thefoodcharlatan.com
4.5/5 (2)Category DessertCuisine AmericanCalories 712 per serving
- Preheat oven to 350 degrees F. Use butter or nonstick spray to grease a 9x13 inch cake pan.Beat 4 eggs in a large bowl or stand mixer, until thick.
- Beat in sugar and vanilla.In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.Whisk in the flour and cocoa (stir in the pecans and coconut as well.)Add the butter-flour mixture to the egg mixture and beat well until combined.Pour batter into the prepared pan.Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.Meanwhile, prepare the Levee frosting.Clean the mixing bowl and melt 1/2 cup of butter in it.
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