MISSISSIPPI MUD CAKE - MADE IN THE MICROWAVE

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Mississippi Mud Cake - made in the microwave image

I found this recipe in a Family Circle magazine well over 30 years ago. It is my family's favorite! It may be served warm or cold if it lasts long enough to GET cold! ALWAYS USE HAND UTENSILS TO MIX THIS CAKE AND FROSTING. FOR HIGH ALTITUDE, INCREASE FLOUR TO 1 1/2 CUPS + 2 TBSP.

Provided by Gigi King

Categories     Chocolate

Time 30m

Number Of Ingredients 16

CAKE
1 c butter (2 sticks)
2 c granulated sugar
1/2 c unsweetened cocoa powder
4 large eggs
2 tsp pure vanilla extract
1 1/2 c all-purpose flour (add 2 tbsp for high altitude)
1/4 c coarsly chopped walnuts
1/4 tsp salt
1/2-3/4 c miniature marshmallows
FROSTING
1/2 c butter (1 stick)
1/3 c whole or 2% milk
1/4 c unsweetened cocoa powder
1/2 tsp pure vanilla extract
1 box (16 oz.) confectioner's (powdered) sugar

Steps:

  • 1. To make cake, put butter in large mixing bowl. Microwave on high 1 to 1½ minutes until melted. Stir in sugar and cocoa powder. Add eggs and vanilla; beat vigorously by hand until well-blended. Stir in salt, flour, and walnuts. Let batter rest 10 minutes.
  • 2. Pour into an 11¾ x7 ½ inch (or close to it) microwave-safe baking dish (I use glass). Place on a plastic trivet or inverted saucer in microwave oven. Microwave on medium 9 minutes, rotating dish ½ turn after 3 minutes unless your microwave has a turntable. Microwave on high 3 to 5 minutes (5 to 7 minutes at high altitude), rotating dish ½ turn once until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Be careful not to over-bake or cake will become hard around the edges.
  • 3. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted (I put a piece of foil loosely on top.)
  • 4. Meanwhile: To make frosting, put butter in large bowl. Microwave on high 30 to 60 seconds until melted. Stir in milk, cocoa powder, and vanilla. Add confectioner's sugar; beat vigorously until smooth. Spread evenly over marshmallows (cake will be warm). Let stand on flat heatproof surface 30 minutes until slightly warm, or cool completely and serve at room temperature. Store any leftovers in a cool place.
  • 5. Per serving (16 servings): 452 calories, 4 g pro, 66g car, 21 g fat, 117 mg chol with butter, 53 mg chol with margarine, 263 mg sodium.

Mr Mailed
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Overall, I really enjoyed this recipe. The cake was moist and chocolatey, and the frosting was rich and creamy. I would definitely recommend it!


Siman Dada
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I'm not sure what I did wrong, but my cake turned out dry and crumbly.


Gillian Watson
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I made this cake for a potluck and it was a huge success. Everyone loved it!


Md Mustafiz Ahmed
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This recipe is a keeper! I'll be making this cake again and again.


Pranisha Dahal
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I'm not a big fan of chocolate cake, but this one is an exception. It's so moist and flavorful, and the frosting is to die for.


Nzuzo Zipho
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This cake is a hit with my family and friends!


melhem.zein. 2019
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The frosting is a bit too sweet for my taste, but the cake itself is perfect.


Perfect Piano
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This cake is so easy to make in the microwave! I love that I don't have to heat up my oven.


Arbaz Jaan
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I tried this recipe and it turned out great! The cake was moist and chocolatey, and the frosting was rich and decadent. I will definitely be making this again.


Faisal Majeed
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Mississippi Mud Cake in the Microwave - Easy and Delicious!


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