Friday, May 06, 2005

Mississippi Mud Cake

Mississippi Mud Cake (Adapted from CL)

For the cake

3/4 cup boiling water
1/2 cup natural cocoa powder
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 1/2 cups miniature marshmallows

For the frosting

1/4 cup Dutch-process cocoa
1/4 cup evaporated milk
3 tablespoons butter, melted
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla

To make the cake

Preheat oven to 350

In a medium bowl, stir together 3/4 cup boiling water and cocoa until well blended - set aside and let cool.

In a large mixing bowl, beat together butter, sugar and vanilla until well blended. Beat in the cooled cocoa mixture. Add the eggs, one at a time, beating until combined.

In a medium bowl, whisk together flours, baking soda and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Scoop batter into a 9 x 13" baking pan lightly coated with nonstick spray - spread the mixture evenly with a small off-set spatula. Bake until the top springs back when lightly touched in the center or a toothpick placed in the center comes out mostly clean - about 18-22 minutes. Remove and scatter the top with the marshmallows. Place back in the oven until the marshmallows have softened, about 2-3 minutes. Remove and place pan on a wire rack.

To make the frosting

In a medium saucepan, add cocoa, evaporated milk, melted butter and salt over medium heat. Cook, stirring oven, for 4 minutes. Stir in confectioners' sugar and vanilla - cook about 2 more minutes, stirring constantly. Immediately drizzle frosting over cake. Let cool completely before cutting into squares.

Makes 15 servings.

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  1. Stop it, Joe. Btween you and Anna, I'll never get out of the kitchen.

    Picture this. July day. Temp in the high 80's. My oven set to 350 so I can make one of your recipes.

  2. I'm putting on weight just reading these recipes! Sounds fabulous.

  3. I've been craving chocolate cake and was going to bake my standard layer cake, but marshmallows?! I've got to give this a try.

  4. Carole - hee hee! I know how you feel though, it has been in the 80's here too. I'm not letting it stop me though!

    Miss T - Aww! No calories in reading!

    Stacey - Hope you like it!

  5. This sounds delicious! I can't wait to make it. Can I ask what the purpose of the pastry flour is? Would white pastry four work instead of whole wheat (all I have it arrowhead mills organic pastry flour).

  6. Anon - the whole wheat pastry flour was just me trying to add some nutrition, while still keeping the cake tender. You can certainly use all all-purpose or white pastry flour is fine too.

  7. I am planning to make this cake for 50 people.
    Is whole wheat pastry flour easily available? like will i be able to find it in walmart? if not can i use something else.
    secondly is refrigeration a must for this cake?
    Any advice from the cake maker will be more than welcome.

  8. Taz - You might be able to find it there, but you could certainly just use all-purpose flour instead. I don't believe I refrigerated our cake, but it didn't sit out for more than a day.