March 24, 2021

Mississippi Mud Cake

Mississippi Mud Cake



Mississippi Mud Cake


Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar , packed
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup oil , canola or vegetable
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 6 Tablespoons milk
  • 1/3 cup sour cream
  • 1 cup boiling water

For topping:

  • 10.5 ounce package mini marshmallows
  • 1/2 cup butter (1 stick)
  • 6 Tablespoons milk
  • 3 heaping Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • Instructions

    • Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan.
    • In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
    • Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.
    • Pour batter into prepared pan. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
    • Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it. 
    • Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. 
    • Allow cake to cool completely before drizzling frosting on top.

    For the frosting:

    • Melt butter in a small saucepan over medium-high heat. 
    • Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly. 
    • Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. 
    • Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.
    • Next time try Mississippi Mud Brownies!

    Notes

    Make Ahead and Freezing Instructions: The cake can be made 1-2 days in advance, stored covered at room temperature or in the refrigerator. The baked and frosted cake can be frozen for up to 3 months.

    Nutrition

    Calories: 633kcal | Carbohydrates: 104g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 394mg | Potassium: 224mg | Fiber: 2g | Sugar: 78g | Vitamin A: 300IU | Calcium: 75mg | Iron: 2.1mg

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