Mom: Love these brownies. Dad and I R inhaling them.
So funny when parents learn to text. They aren't brownies ma; they're cake! Mississippi Mud Cake, to be specific. And she is right. They are off the chain. Rich, gooey, dark and wonderful. These will please you if you have a taste for something special...and kids will love the mess they are capable of making! I'm sorry my pictures aren't too high quality. It was dark and I was heading out of town...
Obviously back to United Cakes of America, Amie and I set off to Mis'ippi for an absolutely-out-of-this-world-needs-a-glass-of-milk-cake.
Now, if you don't love chocolate--stop reading. You won't be amused at the copious amounts that are tossed into this cake. To be fair, we are warned by the title (mud) and in the description it said to serve with napkins. Oh Warren! You're so silly, and honest.
Like I said a few posts ago, I finally got a kitchen scale, and I think it truly is making a difference in my cooking. The weight-to-measuring cup difference is astounding. So, buy one, and then try this recipe. First, a few pictures of the process...
Anyway, here it is, and, I’m going to put the weight of the ingredients with the approximate conversion to measuring cups…I can’t be responsible for those results, though!
What ya need:
7 oz AP Flour (1.5 cups)
7 oz AP Flour (1.5 cups)
3 oz Unsweetened Cocoa Powder (3/4 cup)
½ tsp Salt
2 tbsp Heavy Cream
9 oz Unsweetened Chocolate, Melted
8 oz Unsalted Butter (very soft!)
16 oz Granulated Sugar (2 cups)
2 Whole Eggs
2 Egg Yolks
3 cups Mini Marshmallows
4 oz Unsalted Butter, Melted (1 stick)
1 oz Cocoa Powder (1/4 cup)
2 tsp Vanilla Extract
6 oz Sifted Confectioners Sugar (4 cups)
5 oz Bittersweet Chocolate, melted
What ya do:
1. Preheat the oven to 325 and grease a 9x13 inch pan
2. Measure the dry and wet ingredients into separate bowls and set aside
3. Combine butter, sugar in a standing mixer and mix on low for 3 minutes. Add eggs and yolks before mixture creams
4. Add dry ingredients and mix briefly, without fully comining
5. Stop mixer. Scrape batter off beater and fold in chocolate by hand
6. Pour into pan and bake 25-30 minutes. Unlike a usual cake, an inserted toothpick should come out with crumbs on it
7. Top with mini marshmallows and return to oven for 5 more minues
8. Let it COOL!!!!
9. For icing, combine all ingredients in bowl and whisk slowly to blend. Try to limit incorporating a lot of air, so stir s-l-o-w-l-y
10. Pour over cooled cake and spread! Enjoy!!