It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.
Today’s recipe is:
Mississippi Mud Cake
(recipe courtesy of EveryDayDishes.com via Yummly. Click on picture for original recipe)
Prep Time: 45 mins
Cook Time: 30 mins**
Total Time: 1 hour 15 mins
Makes: 16 pieces
3/4 cup butter, unsalted**
1 1/2 cup granulated sugar
3 large eggs
1 1/2 tsp pure vanilla extract
1/2 cup cocoa powder
3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
3 cups mini marshmallows
1/4 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup toasted pecan bits
2 Tbsp caramel syrup or ice cream topping
How to make:
1 Preheat oven to 350 degrees then coat a 9″ x 13″ cake pan with cooking spray. In a large microwave-safe bowl, melt butter then stir in sugar, eggs, and vanilla.
2 Sift cocoa, flour, salt, and baking powder on top of wet ingredients then stir until just combined. Transfer batter into prepared cake pan and spread into an even layer. Bake 25-30 mins or until center is set and toothpick tests clean.
3 Remove from oven then immediately cover the top of the hot cake evenly with mini marshmallows. Place on wire rack to cool completely.***
4 When cake is cool, place heavy cream in a microwave-safe bowl and heat cream until steaming hot***. Add chocolate chips and allow them to sit in the hot cream for about 30 seconds to begin melting. Stir until smooth, heating for an additional 10 seconds if necessary, to melt the chocolate completely.
5 Evenly sprinkle top of cake with pecan bits then drizzle with chocolate mixture, followed by the caramel sauce**. Slice and serve.
What I did differently in this recipe/ screw-up (the **’s)
1 The Cook Time is different for me. I have a very old oven that runs 15-20 degrees hotter when I am baking/cooking. So, I take that into consideration when I am making a cake.
2 That would be 1 1/2 sticks of butter
3 I am figuring that this was a mistype. Because it would be next to impossible to take the cake out and put it on a wire rack with everything on it. So I left it in the pan to cool down. BK put a wet dishcloth under it to help with the cooling process
4 I put the heavy cream in the microwave for 2 mins. Took it out when it got frothy, which was 1 1/2 minutes.
5 I didn’t use the pecans or caramel sauce. So I just drizzled the melted chocolate on top of the cake and called it a day.
Was it hard to make: Nope, not at all. Was actually pretty easy to make.
How long it took me to make (compared to the prep+total time): From start to end, it took me about 1 hour.
Did BK and I like it: Yes
More importantly, did my kids like it: Miss B and Mr. Z did. Miss R is sick and wanted nothing to do with it.
Will I make it again: Yes
Thoughts on the dish, after the fact: Very easy. Time-consuming but worth making.
The difficulty of dish: Beginner