Best 6 Mississippi Mud Cake Iv Recipes

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**Mississippi Mud Cake: A Decadent Treat for Chocolate Lovers**

Indulge your sweet tooth with the divine Mississippi Mud Cake, a symphony of chocolate flavors that will tantalize your taste buds. This iconic dessert combines the richness of a moist chocolate cake with a luscious chocolate ganache frosting, taking you on a journey of pure chocolate bliss. But the Mississippi Mud Cake experience doesn't end there. This article presents a collection of three irresistible variations that elevate this classic dessert to new heights. From the decadent Triple Chocolate Mississippi Mud Cake, boasting layers of chocolate cake, chocolate mousse, and chocolate ganache, to the gluten-free version that caters to those with dietary restrictions, and the unique Mississippi Mud Cake Bites that offer delightful bite-sized indulgences, there's a perfect recipe for every chocolate enthusiast. Prepare to be captivated by the irresistible charm of Mississippi Mud Cake in all its glorious variations.

Check out the recipes below so you can choose the best recipe for yourself!

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped toasted pecans
1 tablespoon vanilla extract

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



Mississippi Mud Cake image

Mississippi mud cake is a yummy chocolate dessert with marshmallows, pecans and a rich icing.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 15

2 cups sugar
1/2 teaspoon salt
2 cups all purpose flour
2 sticks divided, 1 softened unsalted butter
1/2 cup vegetable oil
1/2 cup plus 3 tablespoons, divided cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
3 teaspoons divided vanilla extract
1 bag miniature marshmallows
6 tablespoons milk
1 (1 lb) box confectioner's sugar
1 cup chopped (or walnuts) pecans

Steps:

  • Preheat the oven to 350 °F. Grease and flour a 13 by 9-inch baking pan.
  • Combine the sugar, salt and flour in a large mixing bowl. Bring one stick butter, oil, 1/2 cup cocoa and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
  • Beat together the eggs, baking soda, buttermilk and 2 teaspoons vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
  • While the cake is baking, make the icing by melting 1 stick softened butter in the 3 tablespoons cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the 1 teaspoon vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

PERFECT MISSISSIPPI MUD CAKE



Perfect Mississippi Mud Cake image

This is a delightful, delicious Mississippi mud cake.

Provided by Pettygirl

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 20

Number Of Ingredients 18

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter
½ cup vegetable oil
½ cup cocoa powder
¼ cup water
½ cup buttermilk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ cup unsalted butter, softened
6 tablespoons milk
3 tablespoons cocoa powder
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows

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.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 67.1 g, Cholesterol 43.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 157.5 mg, Sugar 51.4 g

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows
For the frosting:
1/4 pound unsalted butter
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

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 II



Mississippi Mud Cake II image

This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.

Provided by Carol

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 13

1 ¼ cups butter, softened
½ cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
½ cup milk
3 cups confectioners' sugar
⅓ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
  • In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
  • Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
  • To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 47 g, Cholesterol 56.8 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 158.3 mg, Sugar 35.8 g

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons 2% milk
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

Nutrition Facts : Calories 457 calories, Fat 24g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use high-quality ingredients: The flavors in this Mississippi Mud Cake IV will shine through if you utilize the highest-quality ingredients you can find.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix until the ingredients are well combined, then stop.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will dry out the cake.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days: The cake can also be frozen for up to 2 months.

Conclusion:

The Mississippi Mud Cake IV is a decadent, chocolatey dessert that is sure to be a hit at any gathering. With its rich chocolate flavor, gooey chocolate frosting, and toasted coconut topping, this cake is the perfect way to satisfy your sweet tooth. So next time you're looking for a delicious and indulgent dessert, give this recipe a try.

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