MISSISSIPPI MUDSLIDE CAKE

 

HOW TO MAKE MISSISSIPPI MUDSLIDE CAKE

This Mississippi Mud Cake starts with a baked chocolate cake, then marshmallows that have been melted, and finally a warm chocolate frosting that is put on top. Believe me when I say that it tastes just as good as it sounds!

The very first thing that springs to me when I think of a chocolate lover’s ideal cake is this one! The cake is referred to as a “Mississippi Mud” cake since the topping and icing are composed of alternating layers of gooey marshmallows and chocolate. One of the simplest cakes to put together, it is cooked in a standard 9-by-13-inch pan.

I used milk and sour cream in place of buttermilk to get a more moist and soft cake, and the recipe was otherwise based on my go-to for Hershey’s Perfectly Chocolate Cake. The greatest thing is that you can make the cake one to two days in advance, cover it, and either keep it at room temperature with a cover or refrigerate it. Cakes that have been made and iced may be stored in the freezer for up to three months.

THE CAKE INGREDIENTS:

Sifted all-purpose flour; I used 250 grams.

Granulated sugar; 300 grams.

100 grams.Of light brown sugar.

40 grams.Of unsweetened cocoa powder.

2 Tsp.Of baking powder.

1½ Tsp.Of baking soda.

½ Tsp.Of salt.

3/4 Cup.Of canola or vegetable oil.

2 large beaten eggs.

1 Tsp.Of vanilla extract.

6 Tbsp.Of milk.

1/3 Cup.Of sour cream.

1 Cup.Of boiling water.

THE ICING INGREDIENTS:

Mini marshmallows; I used a 300 grams Pkg.

1 stick.Of unsalted butter.

6 Tbsp.Of milk.

3 Tbsp.Of unsweetened cocoa powder.

1 Tsp.Of vanilla extract.

370 grams.Of powdered sugar.

PREPARATION:

1st Step

Before you start, you need to turn the temperature in the oven up to 350 degrees F. Prepare a 9-by-13-inch baking pan by greasing it lightly.

2nd Step

Mix the flour, sugars, cocoa powder, baking powder, baking soda, and salt together in a large mixing basin.

3rd Step

Mix in the sour cream, milk, eggs, and vanilla extract once the oil has been added. Reduce your speed and gently add the water that is boiling into the kettle. To include air into the batter, beat it on high for one full minute.

4th Step

Pour the batter into the pan that has been prepared. Baking time should be between 28 and 33 minutes, or until a toothpick inserted in the middle comes out clean.

5th Step

Take the cake out of the oven and then evenly distribute marshmallows over the top of the hot cake so that they thoroughly cover it.

6th Step

Place back in the oven (still at 350 degrees F) for another 2–3 minutes, or until the marshmallows have melted and become slightly puffed. Wait until the cake has reached room temperature before putting the icing on top.

TO MAKE THE ICING, FOLLOW THESE EASY STEPS:

1st Step

In a small saucepan set over medium-high heat, butter should be melted. Whisk together the milk and cocoa powder after adding them. Continue to whisk the mixture regularly and continue to cook for another two to three minutes.

2nd Step

After removing the pan from the heat, whisk in the vanilla extract and the powdered sugar. Make the frosting silky smooth with the help of an electric mixer.

3rd Step

Immediately begin pouring heated frosting over the cake. Place the cake in the refrigerator for approximately half an hour, or until the icing has become firm. Keep at normal room temperature when storing.

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