Mississippi Mud Cake
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 2 sticks divided, 1 softened unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup plus 3 tablespoons, divided cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 3 teaspoons divided vanilla extract
- 1 bag miniature marshmallows
- 6 tablespoons milk
- 1 (1 lb) box confectioner's sugar
- 1 cup chopped (or walnuts) pecans
Directions
Preheat the oven to 350 °F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt and flour in a large mixing bowl. Bring one stick butter, oil, 1/2 cup cocoa and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk and 2 teaspoons vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting 1 stick softened butter in the 3 tablespoons cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner’s sugar. Slowly mix in the nuts and the 1 teaspoon vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
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Deborah sue Elliot
quintessa
halfpint2163
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Hi , you don't mention anything about the melted chocolate seizing when you add the water.
I've melted the choclate twice and every time it seizes from adding the water.
Is that the intended result?
Thanks,
Dan
You want to have the water added in already when melting chocolate rather than adding in the water once the chocolate is melted!