Friday, May 06, 2005

Mississippi Mud Cake

Mississippi Mud Cake (Adapted from CL)

For the cake

3/4 cup boiling water
1/2 cup natural cocoa powder
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 1/2 cups miniature marshmallows

For the frosting

1/4 cup Dutch-process cocoa
1/4 cup evaporated milk
3 tablespoons butter, melted
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla

To make the cake

Preheat oven to 350

In a medium bowl, stir together 3/4 cup boiling water and cocoa until well blended - set aside and let cool.

In a large mixing bowl, beat together butter, sugar and vanilla until well blended. Beat in the cooled cocoa mixture. Add the eggs, one at a time, beating until combined.

In a medium bowl, whisk together flours, baking soda and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Scoop batter into a 9 x 13" baking pan lightly coated with nonstick spray - spread the mixture evenly with a small off-set spatula. Bake until the top springs back when lightly touched in the center or a toothpick placed in the center comes out mostly clean - about 18-22 minutes. Remove and scatter the top with the marshmallows. Place back in the oven until the marshmallows have softened, about 2-3 minutes. Remove and place pan on a wire rack.

To make the frosting

In a medium saucepan, add cocoa, evaporated milk, melted butter and salt over medium heat. Cook, stirring oven, for 4 minutes. Stir in confectioners' sugar and vanilla - cook about 2 more minutes, stirring constantly. Immediately drizzle frosting over cake. Let cool completely before cutting into squares.

Makes 15 servings.

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8 comments:

  1. Stop it, Joe. Btween you and Anna, I'll never get out of the kitchen.

    Picture this. July day. Temp in the high 80's. My oven set to 350 so I can make one of your recipes.

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  2. I'm putting on weight just reading these recipes! Sounds fabulous.

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  3. I've been craving chocolate cake and was going to bake my standard layer cake, but marshmallows?! I've got to give this a try.

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  4. Carole - hee hee! I know how you feel though, it has been in the 80's here too. I'm not letting it stop me though!

    Miss T - Aww! No calories in reading!

    Stacey - Hope you like it!

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  5. This sounds delicious! I can't wait to make it. Can I ask what the purpose of the pastry flour is? Would white pastry four work instead of whole wheat (all I have it arrowhead mills organic pastry flour).

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  6. Anon - the whole wheat pastry flour was just me trying to add some nutrition, while still keeping the cake tender. You can certainly use all all-purpose or white pastry flour is fine too.

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  7. I am planning to make this cake for 50 people.
    Is whole wheat pastry flour easily available? like will i be able to find it in walmart? if not can i use something else.
    secondly is refrigeration a must for this cake?
    Any advice from the cake maker will be more than welcome.

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  8. Taz - You might be able to find it there, but you could certainly just use all-purpose flour instead. I don't believe I refrigerated our cake, but it didn't sit out for more than a day.

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