Mississippi Mud Cake

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 16

This open-faced chocolate pie is a chocolate lover's dream. Not only is this mud cake delicious and incredibly moist, but it's also quite easy to make. If you've been itching for the workweek to end, give this recipe a try. A moist, dense chocolate cake layer is topped with melting marshmallows, topped with a chocolate glaze topped with crushed pecans. The dessert's appearance is reminiscent of the fertile banks of the Mississippi River after a flood, hence its name. While the chocolate cake is still warm, sprinkled with mini marshmallows, and then topped with a hot chocolate glaze topped with nuts. Walnuts can be substituted for the pecans. Allow the cake to cool completely before serving. A perfect way to end the evening.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 tbsp. sugar
0.5 tsp salt
2 cups premium flour
110 g unsalted butter
0.5 cups vegetable oil
0.5 cup cocoa
1/4 cup water
2 eggs
1 teaspoon of baking soda
0.5 cups of sour milk or kefir
2 tsp vanilla extract
1 package mini marshmallows

Glaze

110 g unsalted butter, softened
3 tbsp cocoa
6 tablespoons of milk
1 packet (450 g) of powdered sugar
1 cup chopped pecans or walnuts
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, milk, walnuts, pecans, cocoa, marshmallow

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease and flour a 22 x 32 cm baking dish.
Whisk together the sugar, salt, and flour in a large bowl. In a saucepan, combine the butter, vegetable oil, cocoa powder, and 1/4 cup water and bring to a boil. Add the flour mixture.

Separately whisk together the eggs, baking soda, sour milk, and vanilla extract. Add to the chocolate mixture, mix well, and pour the batter into the prepared pan. Bake for 25 minutes.
Prepare the glaze.

While the cake is baking, melt the butter and cocoa powder in the milk over low heat. Bring the mixture to a boil, then remove from heat. Stir in the powdered sugar. Slowly stir in the nuts and vanilla extract. Remove the cake from the oven and, once it has cooled slightly, top it with mini marshmallows. Pour the warm glaze over the marshmallow-covered cake. Cool the cake and serve.

Categories:

recipe / Desserts / Cakes / Sweet pies, tarts and casseroles / American cuisine / Paula Deen

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