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 :)

CSB : Burnt Sugar Vanilla Bean Pound Cake

♪♪ I'm baacckkk!! ♪♪

The exams are FINALLY over, and thank god for that! A few more days, and I would have ended up in an institution! I'm loving being back online, there is SO much to catch up on!

In the weeks before the exams, I only had the time to bake this cake, the ONE thing I made. The Cake Slice Bakers were recently open to new members, and I'd joined last month. We are currently baking out of a promising book, Southern Cakes by Nancie McDermott. After missing last month's cake because of Diwali celebrations, I decided I had to make this.

The entire family had come over for dinner one day, since an aunt and a sister from Europe had come for a visit. I decided to serve it up that day. That explains the writing. I really wanted to use my newly acquired decorating skills some more, but I had barely managed to squeeze time out for making the cake! Plus, the frosting was way too soft for any serious decorating, I'd have to whip up another one just for it. Hopefully next time!


Sorry about the horrible photo, it was taken inside the fridge! :P


The cake, though with so much sugar, wasn't really sweet. But the frosting was!!! If you lay it on real thin, like I did, it ends up being perfect! And plus, I successfully made caramel for this cake, something which almost always is a problem for me :) The cake was pretty good, it was gobbled up, but I don't think I'll be making it again!



Burnt Sugar Pound Cake
Adapted from Southern Cakes by Nancie McDermott


Makes 2 9 inch rounds


Burnt Sugar Syrup

1 cup [250 g] sugar
1 cup boiling water - make sure it's really hot

Instructions -

1. Heat the sugar in a heavy bottomed pan over the stove, stirring occassionally till it melts.
2. After the sugar is completely melted, add the boiling water, taking care to stand a little
3. away, since hot sugar can REALLY burn! And make sure the water is boiling, otherwise the sugar will cool too soon.
4. Wait to cool, and then transfer to a jar or something heat resistant, for later use.

For the Cake -
3 cups [450 g] flour
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla - I used half of a vanilla bean
1 cup [240 g] milk
1 cup [2 sticks, 225 g] butter
1 3/4 cup [450 g] sugar
4 eggs
1/2 cup burnt sugar syrup

Instructions -

1. Preheat the oven to 180 C [350 F]. Grease and line two 9 inch round pans.
2. In a small bowl, combine together the flour, baking powder and salt. Set aside.
3. In a large bowl, beat together the butter and sugar until creamy. Add in the eggs, beating between each addition. Now pour in 1/2 cup of the Burnt Sugar Syrup, and beat till incorporated.
4. Now add about 1/3 of the flour mixture, half of the milk , beating between each addition to incorporate, without overbeating.
5. Add the remaining 1/3rd flour, remaining milk, and the last of the flour in the same way.
6. Pour into prepared pans, and bake for 20 to 25 mins [Mine took exactly 25 minutes].
7. Cool in pans after baking for until you can handle the pan with bare hands, and then cool on wire rack.
   

For the Burnt Sugar Frosting -

3 3/4 cup confectioners sugar
1/2 cup Burnt Sugar Syrup
1/4 cup butter
1/2 tsp vanilla [I used the remaining half of the bean]
2-3 tbsp milk

Instructions -

1. Mix together the sugar, the syrup, butter and vanilla in a large bowl.
2. Add the milk a tablespoon at a time, until you reach the desired consistency.

Assembling the cake -

1. Lay the first layer on a cake board, and level the cake. This is an important step.
2. Put on about 1/3rd of the frosting on the cake, and spread it out.
3. Add the second levelled layer, and then frost the cake and sides as desired. Have fun with it!