RECIPES FOR MUD CAKE RECIPES

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MICROWAVE MISSISSIPPI MUD CAKE I RECIPE | ALLRECIPES



Microwave Mississippi Mud Cake I Recipe | Allrecipes image

This is one of my husband's favorites - it tastes great warm with ice cream and has the consistency of a brownie.

Provided by v monte

Categories     Desserts    Cakes    Sheet Cake Recipes

Yield 1 - 7 1/2 x 11 3/4 inch pan

Number Of Ingredients 14

1 cup butter
2 cups white sugar
½ cup unsweetened cocoa powder
4 eggs
2 teaspoons vanilla extract
1?½ cups all-purpose flour
¼ cup coarsely chopped walnuts
¼ teaspoon salt
½ cup miniature marshmallows
½ cup butter
? cup milk
¼ cup unsweetened cocoa powder
½ teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

  • Put 1 cup butter or margarine into large mixing bowl. Microwave on high 1 to 1 1/2 minutes until melted.
  • Stir in 2 cups white sugar and cocoa. Add eggs and vanilla; beat vigorously until well-blended. Stir in flour, nuts and salt. Let batter "rest" for 10 minutes.
  • Pour into an 11 3/4 x 7 1/2 pan. Place on a plastic trivet or inverted saucer in oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes.
  • Microwave on high 3-5 minutes rotating dish 1/2 turn once, until top is mostly dry with moist spots and pick comes out clean. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted.
  • To Make Frosting: Melt 1/2 cup butter in large bowl. Stir in 1/3 cup milk, 1/4 cup cocoa and 1/2 teaspoon vanilla. Add 4 cups confectioners' sugar and beat vigorously until smooth. Spread evenly over marshmallows. Let stand on flat surface 30 minutes until slightly warm or cool completely. Makes 16 very rich servings as this is a very dense cake.

Nutrition Facts : Calories 304.8 calories, CarbohydrateContent 45.3 g, CholesterolContent 61.8 mg, FatContent 13.7 g, FiberContent 1.2 g, ProteinContent 2.8 g, SaturatedFatContent 7.9 g, SodiumContent 120.8 mg, SugarContent 37.2 g

MISSISSIPPI MUD CAKE RECIPE - PILLSBURY.COM



Mississippi Mud Cake Recipe - Pillsbury.com image

Enjoy this delicious mud cake with chocolate creamy frosting that’s perfect for a dessert.

Provided by Pillsbury Kitchens

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 8

1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 cup chopped pecans
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 container (1 lb) chocolate creamy ready-to-spread frosting
2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
  • In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.

Nutrition Facts : Calories 460 , CarbohydrateContent 57 g, CholesterolContent 45 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 44 g, TransFatContent 1/2 g

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