CSB: Mississippi Mud Cake

Wow, it seems I've been neglecting this blog! Sorry, you could blame it on the drama that comes from my still teenage heart! I've been baking consistently, just never finding time to write a post about it. Yes, I'm lazy :P

Anyway, I made this cake as a part of the Cake Slice Bakers. Even though Mississippi Mud Cake brings back a lot of memories, of stories and books I used to read [and ofcourse, the big learning to spell Mississippi every child must go through], I had never really eaten this cake, so I was apprehensive. The book we are baking from, though pretty good, gave 2 duds for the previous months. I was waiting to hear reviews before making this one. And ofcourse, the reviews were super positive. I loved the cake :) And the best part is, it's essentially a one-bowl recipe!

There were a few people that said it was too sweet, so I changed it up a little bit. I'm listing my modifications below as well. The cake was very much like a cakey brownie, and with the reduced sweetness, went perfectly with the rich glaze. I omitted marshmallows simply because I was out of them, I can only imagine what adding their gooey sweetness would do to this cake :) Or maybe, I might just go and bake up another one!



Mississippi Mud Cake
Adapted from Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations



For the Cake

2 sticks [1 cup/225 g] butter
1/2 cup [45 g] cocoa powder
4 eggs, beaten well
1 tsp vanilla extract - I used half a vanilla bean
2 cup [480 g] sugar - I reduced to 1 1/2 cup or 360 g
1 1/2 cup [180 g] all purpose flour - Reduced to 1 1/4 cup or 150 g
1/4 tsp salt
1 cup chopped pecans or walnuts - I omitted, but you should add them!


For the Mississippi Mud Frosting

3 1/4 cup [450 g] confectioners sugar - I only used 2 1/2 cups or 340 g
1/2 cup [45 g] cocoa powder
1 stick [1/2 cup, 110 g] butter, melted
1/2 cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered




Instructions -

For the cake -

1. Preheat oven to 350F [180 C]. Grease and line a 13x9 inch pan. I halved the recipe and used a 8x6 pan.
2. In a medium saucepan combine the butter and cocoa powder and vanilla bean, if using, and cook over medium heat, stirring occassionally, until the butter is melted and the mixture is well blended, about 3 – 4 minutes.
3. Stir in the beaten eggs, vanilla essence, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.
4. Pour into prepared pan, and bake for 20-25 minutes [I took 25] until the cake is springy to the touch, and a skewer inserted comes out clean.

For the frosting -

1. While the cake is baking, combine the confectioners sugar and the cocoa powder and stir to mix well.
2. Add the melted butter and vanilla, stir to combine. Now add the milk, as required to achieve desired consistency. Do this, don't be like me and add it all in one go :P

 To assemble -

1. Once the cake is baked, place marshmallows over the top and return to the hot oven for about 3 minutes so the marshmallows can get gooey and delicious.
2. Pour the frosting over the cake. Cut and serve :)