Trinity River Mud Cake With Flood Tide Icing Recipes

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MISSISSIPPI MUD CAKE II



Mississippi Mud Cake II image

This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.

Provided by Carol

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 13

1 ¼ cups butter, softened
½ cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
½ cup milk
3 cups confectioners' sugar
⅓ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
  • In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
  • Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
  • To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 47 g, Cholesterol 56.8 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 35.8 g

PERFECT MISSISSIPPI MUD CAKE



Perfect Mississippi Mud Cake image

This is a delightful, delicious Mississippi mud cake.

Provided by Pettygirl

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 20

Number Of Ingredients 18

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter
½ cup vegetable oil
½ cup cocoa powder
¼ cup water
½ cup buttermilk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ cup unsalted butter, softened
6 tablespoons milk
3 tablespoons cocoa powder
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix white sugar, flour, and salt together in a large bowl.
  • Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
  • Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
  • Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
  • Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 67.1 g, Cholesterol 43.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 157.5 mg, Sugar 51.4 g

MARY'S MISSISSIPPI MUD CAKE



Mary's Mississippi Mud Cake image

This cake is so darn good ... Mary made it for all her kids and I am pretty sure they make it for theirs and so on.

Provided by Hill Family

Categories     Dessert

Time 55m

Yield 1 sheet, 12-24 serving(s)

Number Of Ingredients 16

1 cup margarine
1/2 cup cocoa
2 cups sugar
4 eggs (slightly beaten)
1 1/2 cups flour
1 pinch salt
1 1/2 cups nuts
1 teaspoon vanilla
1 (16 ounce) package mini marshmallows
1/4 cup margarine
1/3 cup cocoa
1/2 cup milk
1 teaspoon vanilla
1 pinch salt
1 (16 ounce) box powdered sugar
nuts (optional)

Steps:

  • Melt margarine add cocoa and mix well.
  • Add sugar, eggs (slightly beaten), flour, salt, nuts and vanilla.
  • Mix well. Bake in a greased 9x13 inch pan, at 350* for 30-35 minute.
  • While hot spread mini marshmallows on cake.
  • Frosting: (Try to time the frosting mixture to be ready as soon as the cake comes out of the oven) Mix & bring to boil: margarine, cocoa and milk. Remove and add vanilla, pinch of salt & powdered sugar(may have to add more as frosting should harden up - similar to fudge). Spread over marshmallows.

Nutrition Facts : Calories 780, Fat 30.6, SaturatedFat 5.3, Cholesterol 71.9, Sodium 421.6, Carbohydrate 122.4, Fiber 3.1, Sugar 93.3, Protein 9

TRINITY RIVER MUD CAKE WITH FLOOD TIDE ICING



Trinity River Mud Cake With Flood Tide Icing image

Make and share this Trinity River Mud Cake With Flood Tide Icing recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
2 cups sugar
4 eggs
1 cup coconut
1/3 cup cocoa
1 cup melted butter or 1 cup margarine
1 teaspoon vanilla
2 cups chopped nuts
1 (7 ounce) jar marshmallow creme
1/2 cup melted butter or 1/2 cup margarine
1 lb powdered sugar
6 tablespoons milk
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups chopped nuts

Steps:

  • For cake:.
  • Mix eggs and sugar in mixer at high speed for 5 minutes.
  • Combine everything else except for marshmallow creme and mix well.
  • Combine the two mixtures together.
  • Bake in greased and floured 13x9x2" pan at 350 for 30 minutes.
  • Remove from oven and spread marshmallow creme on top of cake while hot.
  • Let stand for only a few minutes and ice cake by combining all icing ingredients, mixed well with mixer.
  • Spread icing very carefully over marshmallow creme.

Nutrition Facts : Calories 956.6, Fat 53.8, SaturatedFat 22.7, Cholesterol 132.6, Sodium 513.9, Carbohydrate 113.2, Fiber 6.9, Sugar 81.5, Protein 13.6

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