Mississippi Mud Recipe

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Totally Random Item. Wanting to Share my favorite recipe with all of you guys if you want to try this out! Also note everything is in American measurements apologies to any Non-Americans out there lol.


Mississippi Mud

Ingredients for Cake Base:

Dry:

- 2 cups flour

- 1  1/2 cups sugar (white)

-1/2 cup brown sugar (packed)

-3/4 cup unsweetened coco powder

- 2 tsp baking powder

- 1  1/2 tsp baking soda

- 3/4 tsp salt


Wet:

- 2 large egss

- 3/4 cup oil (can be veggie or canola oil)

- 1 tsp vanilla extract

- 6 tbsp milk

- 1/3 cup sour cream (buttermilk works as well)

- 1 cup boiling water


Directions for Cake:

- Preheat oven to 350F. Lightly grease a 9 x 13" pan with butter or cooking spray. Coat buttered pan with flour to prevent cake from sticking (trust me you want to do this or cleaning the pan is a nightmare)

- in a large bowl or kitchen mixer combine flour, white sugar, brown sugar, coco powder, baking soda, baking powder, and salt. Mix until all ingredients are combined.

- add oil, eggs, vanilla, milk, and sour cream to the dry ingredients and Mix until combined.

- Reduce speed and carefully pour in boiling water.

- Beat on a medium-high speed for 1 min to aid air to batter.

- Pour batter into prepared 9 x 13" pan and bake for 28-33 min or until a toothpick inserted into center comes out clean.

- remove from oven and sprinkle marshmallows all over top of hot cake, completely covering it.


Ingredients for Chocolate Sauce/ Frosting:

- 1/2 cup butter (1 stick of unsalted if you are american)

- 6 tbsp milk

- 3 tbsp coco powder

- 1 tsp vanilla extract

- 3 cups powdered sugar


Directions for Sauce/Frosting:

- melt butter in a small sauce pan over medium high heat.

- add milk, vanilla extract, and coco powder and whisk well (make sure there is no lumps), cool for about 2-3 min stirring constantly.

- Stir in powdered sugar (use same whisk and stir constantly till well combined or use electric whisk to make frosting smooth)

- Remove from heat and drizzle over hot cake until fully covered.


Extra Notes: Refrigerate Cake for about 30 min or until frosting has set, IF CAKE IS SERVED WHILE STILL HOT IT WILL CRUMBLE REALLY EASILY.



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