Best Mississippi Fudge Cake Recipes

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MISSISSIPPI FUDGE CAKE



Mississippi Fudge Cake image

Make and share this Mississippi Fudge Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 40m

Yield 1 9x13 cake

Number Of Ingredients 12

4 eggs
1 1/2 cups butter or 1 1/2 cups margarine, divided
2 cups sugar
1 1/2 cups flour
2/3 cup cocoa, divided
1 dash salt
1 cup pecans, chopped
2 teaspoons vanilla, chopped
miniature marshmallow
1 lb powdered sugar
6 -8 tablespoons milk
1 teaspoon powdered instant coffee

Steps:

  • CAKE:
  • Melt 2 sticks butter and 1/3 cup cocoa together. In large bowl, beat together eggs, 2 cups sugar, flour and salt. Add butter/cocoa mixture to bowl, add nuts and vanilla. Bake in greased 9x13 pan about 40 minutes at 350°F Remove from oven and cover with miniature marshmallows while cake is still hot. Let cool before adding icing.
  • ICING:.
  • Sift 1/3 cup cocoa, coffee and powdered sugar. Add 1 stick melted butter, milk and 1 teaspoons vanilla - beat well and spread over cake.

Nutrition Facts : Calories 7781.9, Fat 385.5, SaturatedFat 190.3, Cholesterol 1590.9, Sodium 2450.5, Carbohydrate 1049.3, Fiber 26.2, Sugar 851.4, Protein 71.2

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h20m

Yield 12 to 16 servings

Number Of Ingredients 17

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows
For the frosting:
1/4 pound unsalted butter
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
Pinch salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

Steps:

  • Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
  • Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
  • Put the butter in a small saucepan and, when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the buttermilk, eggs, and vanilla and stir until smooth. Pour into the prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Transfer to a wire cooling rack and sprinkle the marshmallows evenly over the hot cake.
  • Put the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Remove from the heat and add the confectioners' sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped toasted pecans
1 tablespoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
  • In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
  • In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
  • In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
  • Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
  • For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
  • Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

MISSISSIPPI MUD CAKE I



Mississippi Mud Cake I image

This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.

Provided by Amy

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 12

2 cups white sugar
1 ½ cups butter, softened
1 ⅓ cups flaked coconut
4 eggs
⅔ cup unsweetened cocoa powder
1 ½ cups chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces marshmallow creme
3 ¾ cups confectioners' sugar
2 tablespoons evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
  • Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
  • Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
  • To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 57.2 g, Cholesterol 61.9 mg, Fat 19 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 9.3 g, Sodium 139.1 mg, Sugar 43.7 g

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1-1/2 cups self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 to 5 tablespoons 2% milk
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

Nutrition Facts : Calories 457 calories, Fat 24g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 270mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

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