MUD CAKE RECIPE RECIPES

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MISSISSIPPI MUD CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Mississippi Mud Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter 
1/4 heaping cup unsweetened cocoa powder 
1 cup boiling water 
2 cups all-purpose flour 
2 cups granulated sugar 
1/4 teaspoon kosher salt 
1/2 cup buttermilk 
1 teaspoon baking soda 
1 teaspoon vanilla extract
2 large eggs 
One 10-ounce bag mini marshmallows (about 6 cups) 
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk 
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners' sugar 
1 cup chopped toasted pecans
1 tablespoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
  • In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
  • In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
  • In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
  • Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
  • For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
  • Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

CROCK POT CHOCOLATE MUD CAKE RECIPE - FOOD.COM



Crock Pot Chocolate Mud Cake Recipe - Food.com image

The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or 2 ounces chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream

Steps:

  • Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
  • Whisk together the flour and baking powder in a medium bowl and set aside.
  • In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
  • Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
  • Add the flour mixture and stir until thoroughly mixed.
  • Pour the batter into the slow cooker and spread it evenly.
  • In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
  • Pour the mixture over the batter in the slow cooker.
  • Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
  • Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
  • (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
  • Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Nutrition Facts : Calories 442.4, FatContent 19, SaturatedFatContent 11.6, CholesterolContent 60.1, SodiumContent 337.2, CarbohydrateContent 69.8, FiberContent 4.7, SugarContent 45.7, ProteinContent 5.8

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