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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/2 cups butter
1 1/2 cups packed brown sugar
1 cup sugar
3 oz unsweetened chocolate, melted
1/4 cup whipping cream
2 tsp vanilla extract
6 large eggs
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup baking soda
1/4 tsp salt
3 cups mini marshmallows
2 cups chopped pecans
Frosting
1 cup firmly packed brown sugar
1 cup whipping cream
1/2 cup unsalted butter
5 oz unsweetened chocolate, chopped
2 oz bittersweet chocolate, chopped
2 tbsp dark corn syrup
1 tsp vanilla extract
Preheat oven to 350. Line 2 (9 inch) square baking pans with foil. Butter and flour foil. Cream butter and sugars until fluffy. Beat in melted chocolate, cream and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift dry ingredients and stir into batter, whisk will be thick. Divide batter in half and pour into pans. Bake about 20 minutes or until tested done. Sprinkle with 1 1/2 cups marshmallows and 1 cup pecans over each cake. Bake until marshmallows begin to melt, about 5-6 minutes. Transfer to cooling racks. Cool cakes completely.
Frosting: Combine sugar and cream in saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until candy thermometer reads 220 degrees, about 8 minutes. Remove form heat and whisk in remaining ingredients. Whisk until chocolate melts and frosting is smooth. Refrigerate frosting until spreadable, about 1 1/2 hours. Remove cakes from pans. Place 1 layer on plate, marshmallow side up. Spread 1 1/2 cups frosting over top. Top with second layer, marshmallow side up. Spread remaining frosting in waves on sides of cake. Bring cake to room temperature before serving.
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MISSISSIPPI MUD CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 1/2 cups butter
1 1/2 cups packed brown sugar
1 cup sugar
3 oz unsweetened chocolate, melted
1/4 cup whipping cream
2 tsp vanilla extract
6 large eggs
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup baking soda
1/4 tsp salt
3 cups mini marshmallows
2 cups chopped pecans
Frosting
1 cup firmly packed brown sugar
1 cup whipping cream
1/2 cup unsalted butter
5 oz unsweetened chocolate, chopped
2 oz bittersweet chocolate, chopped
2 tbsp dark corn syrup
1 tsp vanilla extract
Preheat oven to 350. Line 2 (9 inch) square baking pans with foil. Butter and flour foil. Cream butter and sugars until fluffy. Beat in melted chocolate, cream and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift dry ingredients and stir into batter, whisk will be thick. Divide batter in half and pour into pans. Bake about 20 minutes or until tested done. Sprinkle with 1 1/2 cups marshmallows and 1 cup pecans over each cake. Bake until marshmallows begin to melt, about 5-6 minutes. Transfer to cooling racks. Cool cakes completely.
Frosting: Combine sugar and cream in saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until candy thermometer reads 220 degrees, about 8 minutes. Remove form heat and whisk in remaining ingredients. Whisk until chocolate melts and frosting is smooth. Refrigerate frosting until spreadable, about 1 1/2 hours. Remove cakes from pans. Place 1 layer on plate, marshmallow side up. Spread 1 1/2 cups frosting over top. Top with second layer, marshmallow side up. Spread remaining frosting in waves on sides of cake. Bring cake to room temperature before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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