Messy But Delicious Mississippi Mud Cake

Mississippi Mud Cake Recipe

This is probably the ugliest cake/pie ever dreamed up yet it is one of the richest and tastiest desserts you will ever eat. This bad boy weighs in at a whopping 6 pounds and is not for the faint of heart, anyone with diabetes, heart trouble, or anyone counting calories.

Before chowing down on this most decadent dessert, get yourself a big cold glass of milk.

Preparation:

Ingredients for Cake:

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
¼ cup cocoa
1 cup brown sugar
1 cup granulated sugar
3 eggs
¾ cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans
1 cup coconut

Ingredients for Icing:

1 (7-ounce) jar marshmallow fluff
½ cup butter
¼ cup cocoa
½ cup milk
1 pound, plus approximately 1-½ cups, confectioner’s sugar
Preheat the oven to 375 degrees



 In a small bowl, mix together the flour, baking soda and salt. Set it aside. In a saucepan, melt the butter and then add the cocoa. Stir the cocoa into the melted butter with a whisk until it is smooth. Remove the pan from the heat and add the two sugars. Stir until well combined. It will have a very sandy texture. Add the eggs and stir them into the mixture. Likewise, add the buttermilk and vanilla and mix thoroughly. Add the flour mixture, and stir until it is just combined. Fold in the coconut and nuts.



Pour the batter into a greased 9” x 13” pan. Bake the cake for 18 minutes and then test it for doneness by sticking a toothpick into the center of the cake. If is wet, continue to cook for an additional two minutes and test again.

As soon as the toothpick comes out clean or merely crumb-y, remove the cake from the oven.

Allow the cake to cool for five minutes. Then, scoop the marshmallow fluff onto the cake. Let it sit for about five minutes before attempting to spread it. The heat from the cake will soften the fluff and make it spreadable. If you spread it earlier, you will risk tearing the top of the cake.



Meanwhile, make the icing. Melt the butter in a medium saucepan. Add the cocoa and whisk it until it is smooth. Whisk in the milk. Add one pound of confectioner’s sugar and whisk it until smooth. Add more confectioners’ sugar, ½ cup at a time, until the icing is thickened, but of a pourable consistency.

Spread the marshmallow fluff to the edges of the cake. Pour the icing around the edges and top of the marshmallow. You may simply cover up the marshmallow, or make decorative swirls in the marshmallow and icing with a fork.



My advice is to only eat a small piece of this rich and scrumptious cake. Eat it slow with a big cold glass of milk. You may feel like your in Heaven for a short time. Enjoy!

Layers Of Love Chocolate Brownies

The Richest Chocolate Brownies Ever Created

Ingredients

    3/4 cup all-purpose flour
    3/4 cup Baking Cocoa
    1/4 teaspoon salt
    1/2 cup (1 stick) butter
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    3 large eggs
    2 teaspoons vanilla extract
    1 cup chopped pecans
    3/4 cup White Chocolate Morsels
    1/2 cup caramel ice cream topping
    3/4 cup Semi-Sweet Chocolate Morsels

Instructions

PREHEAT oven to 350° F. Grease 8-inch-square baking pan.

COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.

Cake Mix Carrot Cake Bars

Carrot Cake Bars

Image Credit: BHG

It takes time to make a delicious carrot cake, but making these carrot cake bars is quick and easy. The secret shortcut is to use a cake mix.

Recipe:

Ingredients:

1 package 2-layer-size yellow or white cake mix
1/4 cup milk
1/2 cup cooking oil
1 teaspoon vanilla
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
1/2 cup golden raisins
1 recipe Cream Cheese Frosting or one 16-ounce can cream cheese frosting
1/4 cup finely chopped walnuts or pecans, toasted

Instructions:

Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside.

In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs.
Beat with an electric mixer on medium speed until combined.
Stir in carrot and raisins.
Pour batter into prepared pan, spreading evenly.

Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched.
Cool in pan on a wire rack.
Frost with Cream Cheese Frosting. (Recipe Below)
Sprinkle with the nuts.
Cut into bars.
Makes 32 bars.

Place bars in a single layer in an airtight container; cover.
Bars can be stored in the refrigerator for up to 3 days.

Cream Cheese Frosting:

Ingredients:

4ounces cream cheese, softened (half of an 8-ounce package)
1/4cup butter, softened
1/2teaspoon vanilla
2 1/2cups powdered sugar

Directions:

In a large bowl, combine cream cheese, butter, and vanilla.
Beat with an electric mixer on medium speed until light and fluffy.
Gradually beat in powdered sugar until frosting is spreadable.

Chocolate Eclair Cake

This is a simple to make, yet scrumptious dessert that's great for an after-meal treat or a special occassion. I first tried this cake at a college friend's house back in 1986.

Eclair Cake

Ingredients:

1  1 lb. Box Honey Graham Crackers

2  Small Boxes Instant Vanilla Pudding

2  3/4 c. Milk

1  8 oz. Container Cool Whip

Frosting:

1 Can of Your Favorite Chocolate Frosting

Or make your own frosting:

1 pkg. Choco-bake (unsweetened liquid chocolate)

2 tsp. White Karo

2 tsp. Vanilla

3 T. Soft Margarine

1 1/2 c. Powdered Sugar

3 T. Milk

Instructions:

Butter a 9x13" pan.

Layer the bottom of the pan with whole graham crackers.

Prepare the vanilla pudding according to the package directions.

Blend the Cool Whip into the pudding.

Spread ½ of the pudding mixture over the layer of graham crackers.

Put another layer of whole graham crackers on top of the layer of pudding.

Spread the rest of the pudding mixture over the graham crackers.

Now put one more layer of graham crackers over the pudding mixture.

You will have 3 layers of graham crackers and 2 layers of pudding.

Refrigerate for 2 hrs before frosting.

  

Frosting:

To use the canned frosting:

Soften for about 10 seconds in the microwave; this will make it easy to spread across the top layer of the cake.

If making your own frosting:

Beat all frosting ingredients until smooth.

Frost cake and refrigerate 2 hrs.

Cake can be frozen.

Makes 10-16 servings

Options:

*Chocolate pudding can be used.

*French Vanilla pudding can be used.

**Chocolate graham crackers can be used

 

Raspberry Chocolate Buttercream Cake

 

This made-from-scratch Raspberry Chocolate Buttercream Cake is filled with a raspberry sauce and the greatest frosting ever dreamed up: chocolate buttercream!

After you are done drooling over the photo of this delicious and decadent cake, you can get to work making this bad boy.

How to Make the Chocolate Cake

2 Cups Granulated Sugar

2 Cups AP Flour

3/4 Cup Quality Powdered Cocoa

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Large Eggs

1 Cup of Soured Milk

1 Cup of Strong Black Coffee

1/2 Cup of Vegetable Oil

1 Teaspoon Pure Vanilla Extract

In a large mixing bowl, combine all ingredients.

Use an electric hand mixer to beat mixture on medium speed for 2 minutes.

Grease and flour 2 nine inch cake pans or a single 13x9 inch cake pan.

Pour mixture into pan(s) and bake at 350° F for 35-40 minutes or until a wooden toothpick inserted into the center of the cake(s) comes out clean.

How to Make the Raspberry Sauce

3 Cups Fresh Raspberries (Can use frozen raspberries as well)

2/3 Cup Granulated Sugar

1 Tablespoon Corn Starch dissolved in a little water (make a slurry)

Combine raspberries and sugar in a medium saucepan.

Bring to a gentle boil and thicken mixture with corn starch slurry.

Cool completely before using.

How to Make the Chocolate Buttercream Frosting

1 Cup Unsalted Butter (softened)

3 to 4 Cups Powdered Sugar

1/2 Cup Cocoa Powder

1-2 Tablespoons Milk (or half and half)

1 Teaspoon Pure Vanilla Extract

In large mixing bowl, beat butter until fluffy.

Add three cups sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.

Beat until combined and fluffy.

Adjust with more sugar or milk, depending on what consistency you’re looking for.

Putting it All Together

Split the cake layers in half, horizontally, making 4 layers in total. Fill with alternating layers of buttercream frosting and raspberry sauce. Garnish with fresh raspberries and drizzle with chocolate ganache.

Now ENJOY!