Best 5 A Layered Mississippi Mud Cake Recipes

MISSISSIPPI MUD CAKE

Steps:

• Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
• Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
• Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.
• Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

MISSISSIPPI MUD CAKE

Steps:

• For Cake:
• Preheat oven to 350°F. Line two 9-inch square cake pans with 2-inch-high sides with foil, extending foil over sides. Butter and flour foil. Using electric mixer, cream butter and both sugars in large bowl until fluffy. Beat in melted chocolate, cream and vanilla. Add eggs 1 at a time, beating well after each addition. Sift flour, cocoa, baking soda and salt into medium bowl. Stir dry ingredients into batter, which will be very thick. Divide batter between prepared pans; spread evenly. Bake until tester inserted into centers comes out clean, about 20 minutes. Remove from oven. Sprinkle 1 1/2 cups marshmallows and 1 cup pecans over each cake. Bake just until marshmallows begin to melt, about 6 minutes. Transfer to racks. Cool cakes completely in pans.
• For Frosting:
• Combine sugar and cream in heavy medium saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until candy thermometer registers 220°F., about 8 minutes. Remove from heat and whisk in remaining ingredients. Whisk until all chocolate melts and frosting is smooth. Refrigerate frosting until spreadable, about 1 hour 15 minutes. Using foil as aid, lift cakes from pans. Remove foil. Place 1 cake layer on plate, marshmallow side up. Spread 1 1/2 cups frosting over. Top with second cake layer, marshmallow side up. Spread remaining frosting in waves on sides (not top) of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.)

PERFECT MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix white sugar, flour, and salt together in a large bowl.
• Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
• Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
• Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
• Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.

A LAYERED MISSISSIPPI MUD CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Spray 2 - 10 inch baking pans with non stick baking spray
• 3. In a large bowl, beat the sugar and butter on medium speed until creamy.
• 4. In another large bowl, add the eggs and vanilla and beat on medium high speed until the mixture is pale and fluffy.
• 5. Slowly add butter mixture, beating until combined.
• 6. In a medium bowl combine the flour, baking soda, salt and cocoa.
• 7. Gradually add to the already beaten mixture, alternately with the buttermilk, beginning and ending with the flor mixture. Beat until combined. Slowly add the boiling water, beating until combined. Spoon the batter evenly into the prepared pans.
• 8. Bake until toothpick inserted into center comes out clean, about 28 - 35 minutes. Let cool in the pans for 10 minutes. Remove the cakes and let them cool completely on wire racks.
• 9. Spread "Mud Filling" between layers. Chill cake for at least 4 hours.
• 10. Spread Chocolate Cream Cheese Frosting evenly over topand sides of cake.
• 11. Just before serving, sprinkle marshmallows and pecans or walnuts over the top and drizzle with fudge sauce.
• 12. Store the cake in refrigerator make sure you cover it.