Best Microwave Mississippi Mud Cake I Recipes

MICROWAVE MISSISSIPPI MUD CAKE II

Microwave Mississippi Mud Cake II image

A WONDERFUL chocolate recipe, made in the microwave. When hot, add a scoop of ice cream! HEAVENLY!

Provided by DAISEEP

Categories Desserts Cakes Chocolate Cake Recipes

Time 31m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup margarine
¼ cup unsweetened cocoa powder
4 eggs
2 cups white sugar
1 ½ cups all-purpose flour
1 cup chopped walnuts
1 teaspoon vanilla extract
2 cups miniature marshmallows
4 cups confectioners' sugar
⅓ cup unsweetened cocoa powder
⅔ cup milk

Steps:

In 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. Stir in the eggs. Mix in the 2 cups sugar, flour, nuts and vanilla.
Bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. Remove from microwave and sprinkle marshmallows on top.
To make the frosting: In microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. Cook in microwave for 2 minutes, stir and pour over cake.

Nutrition Facts : Calories 307 calories, Carbohydrate 48.2 g, Cholesterol 31.7 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 94.4 mg, Sugar 39.2 g

MISSISSIPPI MUD CAKE - MADE IN THE MICROWAVE

Mississippi Mud Cake - made in the microwave image

I found this recipe in a Family Circle magazine well over 30 years ago. It is my family's favorite! It may be served warm or cold if it lasts long enough to GET cold! ALWAYS USE HAND UTENSILS TO MIX THIS CAKE AND FROSTING. FOR HIGH ALTITUDE, INCREASE FLOUR TO 1 1/2 CUPS + 2 TBSP.

Provided by Gigi King

Categories Chocolate

Time 30m

Number Of Ingredients 16

Ingredients

CAKE
1 c butter (2 sticks)
2 c granulated sugar
1/2 c unsweetened cocoa powder
4 large eggs
2 tsp pure vanilla extract
1 1/2 c all-purpose flour (add 2 tbsp for high altitude)
1/4 c coarsly chopped walnuts
1/4 tsp salt
1/2-3/4 c miniature marshmallows
FROSTING
1/2 c butter (1 stick)
1/3 c whole or 2% milk
1/4 c unsweetened cocoa powder
1/2 tsp pure vanilla extract
1 box (16 oz.) confectioner's (powdered) sugar

Steps:

1. To make cake, put butter in large mixing bowl. Microwave on high 1 to 1½ minutes until melted. Stir in sugar and cocoa powder. Add eggs and vanilla; beat vigorously by hand until well-blended. Stir in salt, flour, and walnuts. Let batter rest 10 minutes.
2. Pour into an 11¾ x7 ½ inch (or close to it) microwave-safe baking dish (I use glass). Place on a plastic trivet or inverted saucer in microwave oven. Microwave on medium 9 minutes, rotating dish ½ turn after 3 minutes unless your microwave has a turntable. Microwave on high 3 to 5 minutes (5 to 7 minutes at high altitude), rotating dish ½ turn once until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Be careful not to over-bake or cake will become hard around the edges.
3. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted (I put a piece of foil loosely on top.)
4. Meanwhile: To make frosting, put butter in large bowl. Microwave on high 30 to 60 seconds until melted. Stir in milk, cocoa powder, and vanilla. Add confectioner's sugar; beat vigorously until smooth. Spread evenly over marshmallows (cake will be warm). Let stand on flat heatproof surface 30 minutes until slightly warm, or cool completely and serve at room temperature. Store any leftovers in a cool place.
5. Per serving (16 servings): 452 calories, 4 g pro, 66g car, 21 g fat, 117 mg chol with butter, 53 mg chol with margarine, 263 mg sodium.