Friday, April 3, 2009

Mississippi Mud Cake

(stock photo grabbed off the Web)

I do love love love a good chocolate cake/brownie --the darker and richer the better. I had a dessert last night at Bonefish Grill that was billed as a 'flourless chocolate brownie'. It was good but was more like a cake--it did not possess that lusciously dense quality of a good brownie. They'd be better off calling it 'cake'.

It made me think of one of the few desserts I love to bake--Mississippi Mud Cake--which is more rich chewy dense velvety brownie than 'cake'.

See, I consider myself a cook.

When I cook I rarely measure precisely. I know what a cup of onions looks like and I can measure a teaspoon of salt using my hand.

I don't think of myself as a baker.

Baking is an entirely different sort of thing--you need to measure accurately for most recipes to turn out correctly. I do it but it does make me feel constrained*smile*

So when I do bake it's something worth the time and effort. I've had this recipe for Mississippi Mud Cake for at least 25 years. I have no clue where it came from. I do know that it is wonderful and worth every bit of time to do it right.

Mississippi Mud Cake

4 eggs
2 c. sugar
1 c. Crisco oil
1 c. chopped nuts
3 tsp. vanilla extract
1/2 c. cocoa
1 1/2 c. flour
1/8 tsp. salt

1/2 large bag of miniature marshmallows

Whisk together the flour, cocoa and salt. Beat eggs then add sugar, oil and vanilla, mixing well. Add the flour mixture and nuts and blend.

Pour into a 9 x 13 greased and floured pan. Bake at 300 degrees for 35 minutes.

Remove from oven increase heat to 350 degrees. Top cake with the marshmallows. Return to oven for 10 minutes.

Let stand one hour before frosting.


1 box confectioner's sugar
1/4 cup cocoa
1 stick butter
1/3 c. whole milk

Melt cocoa and butter over medium low heat, stirring all the time. Remove from heat and add the milk and stir to blend. Using a hand mixer on medium beat in the sugar until the mixture is smooth. Spread on the cake.

Okay--here is the hardest part of the recipe--


You will have to trust me--it does make a difference. You really get the layers and the marshmallows are chewy and there's something about the waiting....

And oh is it so worth the wait.


sybil law said...

Note to self: Do not read this blog before breakfast!
(That looks delicious! I might try it this weekend. Tonight, maybe! Does the oil have to be Crisco? Also, what kind of nuts?)

Finn said...

I'll take mine without the nuts!

Looks yummy!

Bond said...

Looks so yummy...I am with you on the baking and measurement thing...I measure like you do...




Desert Songbird said...

Mmmmm, this might actually get me back in the kitchen...

Liz Hill said...

Sybil: See if you make it Saturday it will be a fabulous treat at Sunday brunch. The oil does not have to be Crisco but you'll want to use a bland oil such as plain Kroger vegetable oil. The nuts can be whatever you like I prefer pecans but walnuts or almonds would be good.

Finn: Leaving the nuts out is fine---it's delicious.

BOnd: It's worth the wait--you know that;-)

Songbird: It's easy and the rewards are great.

DutchBitch said...

OMG that looks totally yummy!!!

katherine. said...

I'm guessing you get up really really early the next morning...

it would be yummy with coffee.

Travis said...

You had me at CAKE.

Liz Hill said...

Dutchy: It's wonderful--I'm encouraging Brad to give it a try tomorrow so he can take (most of )it to work *giggle*

katherine: it is and marvelous with tea. The good thing is it is so rich and satisfying a little goes a looooong way

Trav: Oh I knew I would. You and Pam must give this a try.

Nicole said...

I am soo gonna have to try this recipe! Sounds yummy :)