![]() I actually had less of one and more of the other for this posting, so I used a bit of a combination of both. Most times I will use mini marshmallows, but I use marshmallow creme as well. My cake is the dense version and what I top it with depends on what I have on hand. Mississippi Mud Cake is quite rich and sweet, and since I am more of a savory gal, I like to counter that sweetness with pecan that I have roasted in butter and salted. Its roots, however, are surely deeply implanted in the hearts of all of us who live in the Deep South. The actual name Mississippi Mud Cake and the exact method, probably got attached to it a little later though, with the first known printed recipe believed to have been in a newspaper column sometime during the early 70s. It is thought that the basic concept of this cake was likely created by a home cook sometime after World War II, because it was made with mostly pantry staples, simple ingredients that could easily be found. That's because it's a cake that is intended to be pretty dense, more like a fudgey brownie really, and not at all fluffy like a typical cake would be. You'll notice that there is no leavening in this cake at all, just plain all purpose flour. They are all wonderfully rich and decadent. You can visit some of those varieties on our Facebook page. Some put all of the pecans in the cake, others of us put them on top, others divide them between. Some folks use large fluffy marshmallows, some minis, and some use marshmallow creme. While there is some slight variation in recipes for Mississippi Mud Cake among us Southerners, they all contain flour, sugar, eggs, cocoa, butter, pecans, a layer of marshmallow and a buttery, powdered sugar and cocoa icing. Once cooled, cut into squares and serve.Rich and decadent, dense and fudge-like, Mississippi Mud Cake is made with cocoa, topped with marshmallows, a buttery cocoa icing and salted, toasted pecans. If desired, sprinkle with chopped pecans or walnuts.Ĭool and Serve: Allow the cake to cool completely in the pan on a wire rack. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth.įrost the Cake: Once the cake has been removed from the oven and the marshmallows have melted, spread the chocolate frosting over the warm cake. Add the milk and cocoa powder, and whisk until smooth. In a medium saucepan, melt the butter over low heat. Prepare the Frosting: While the cake is baking, make the chocolate frosting. Return the cake to the oven for an additional 5 minutes, or until the marshmallows are slightly melted. ![]() Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.Īdd Marshmallows: As soon as you remove the cake from the oven, sprinkle the mini marshmallows evenly over the top. Gradually add the flour and salt, mixing just until combined.īake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Add the beaten eggs and vanilla extract, and mix until smooth. Prepare the Cake Batter: In a large mixing bowl, combine the melted butter, sugar, and cocoa powder. ![]() Preheat the Oven: Preheat your oven to 350☏ (175☌).
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