FROZEN CHOCOLATE MUDSLIDE
Provided by Trisha Yearwood
Categories beverage
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.
MUDSLIDE CUPCAKES
Add coffee-flavored liqueur and brewed coffee to Betty Crocker™ Super Moist™ triple chocolate fudge cake mix for Mudslide Cupcakes that satisfy the collective sweet tooth of the over-21 crowd.
Provided by Cheri Liefeld
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
- In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
- Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
MUDSLIDE CHEESECAKE
Change up cheesecakes with different liqueur flavorings. This "mudslide" version with coffee and Irish cream is my husband's favorite. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.
Nutrition Facts : Calories 485 calories, Fat 31g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 280mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
MUD SLIDE ICE CREAM CAKE
Transform the popular coffee-and-chocolate drink into an easy freezer dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
- Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
- Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
- In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 30 g, TransFat 1 1/2 g
CHOCOLATE MUDSLIDE CAKE
This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey's Irish Cream. You'll be surprised how easy this recipe is!
Provided by Julianne Dell
Categories Cake
Time 1h25m
Number Of Ingredients 21
Steps:
- Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.
- Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.
- In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.
- In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
- Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.
- Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.
- Pour the batter in the greased & coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.
- Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.
- In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
- Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.
- Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
- Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
- You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.
- In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.
- Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.
- Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.
- Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.
- Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.
- First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.
- Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.
- To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.
- Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.
CHOCOLATE MUDSLIDE ICE CREAM CAKE
They won't let you make another plain cake again after you serve up this chocolate mudslide ice cream version. They'll be talking about for years to come!
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix coffee granules and water; set aside. Whisk fudge topping and 1 cup COOL WHIP in medium bowl. Add dry pudding mix; stir 2 min. or until blended. Remove 1 tsp. of the coffee; reserve for later use. Add remaining coffee to pudding mixture; mix well. Stir in chopped cookies.
- Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long piece of foil; top with half the pudding mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with combined remaining COOL WHIP and coffee. Bring up foil sides; fold top and ends to make loose packet.
- Freeze 4 hours before serving.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 50 g, Fiber 1 g, Sugar 29 g, Protein 4 g
MUDSLIDE
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Provided by Liberty Mendez
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 6
Steps:
- Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
- Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
- Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Nutrition Facts : Calories 656 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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SPIKED CHOCOLATE MUDSLIDE CAKE - FAMILY TABLE TREASURES
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5/5 (4)Total Time 1 hr 5 minsCategory DessertCalories 1311 per serving
- Prepare three 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)
- Heat heavy cream in a medium sauce pan on medium low heat. Once cream is warm.. just before it begins to boil, remove from heat and place chocolate chips into the cream. Let sit for 1-2 minutes and then stir with a whisk until they meld together and become smooth and creamy. Stir in Bailey's and Kahula. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy and light in color. Add the confectioner sugar and beat on low until incorporated.
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Servings 10-12Total Time 1 hrEstimated Reading Time 3 mins
- In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt and beat with an electric mixer on low until thoroughly incorporated.
- Add eggs, buttermilk, coffee liqueur, oil, Irish cream, and vanilla and beat on medium speed until well combined.
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From myrecipes.com
Servings 12Total Time 1 hr 5 mins
- Beat together sugar and butter in the bowl of stand mixer fitted with the paddle attachment, until light and fluffy, about 2 minutes. Add vanilla extract and eggs, one at a time, beating well after each addition.
- Stir together Irish cream and whole milk in a 2-cup measuring cup. Stir together flour, baking powder, baking soda, and salt in a bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat on low speed just until combined, scraping down sides as needed.
- Pour into prepared Bundt pan, and bake in preheated oven until a wooden pick inserted comes out clean, 40 to 45 minutes. Cool cake for 20 minutes, then transfer to cake plate. Brush cake with coffee liqueur.
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