Microwave Mississippi Mud Cake Recipes

MISSISSIPPI MUD CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
• In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
• Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
• To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

MISSISSIPPI MUD CAKE

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.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

MISSISSIPPI MUD CAKE I

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.

MICROWAVE MISSISSIPPI MUD CAKE II

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.

MICROWAVE MISSISSIPPI MUD CAKE

Steps:

• To make cake: Put butter in large mixing bowl. Microwave on high 1 to 1 1/2 minutes until melted. Stir in sugar and cocoa. Add eggs and vanilla; beat vigorously until well blended. Stir in flour, walnuts and salt.
• Let batter rest 10 minutes. Pour into an 11 1/2 x 7 1/2 inch baking dish. Place on a plastic trivet or inverted saucer in microwave oven.
• Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes. Shield the corners of the dish with small triangles of foil (don't let triangles touch each other or sides of oven).
• Microwave on high 3-5 minutes, rotating dish 1/2 turn once, until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Sprinkle marshmallows evenly overtop of cake. Let stand about 5 minutes until marshmallows are slightly melted.
• Meanwhile, to make frosting, put butter in a large bowl. Microwave on high 30-60 seconds until melted. Stir in milk, cocoa, and vanilla. Add sugar; beat vigorously until smooth.
• Spread evenly over marshmallows (cake will be warm). Let stand on flat heat proof surface 30 minutes until slightly warm, or cool completely and serve at room temperature.

FAST AS LIGHTNING MISSISSIPPI MUD CAKE

Steps:

• Place the pecans in a single layer on a baking sheet.
• Bake at 350° for 8-10 minutes or until toasted.
• Prepare mix according to the package directions using eggs, vegetable oil, and water; pour into a greased 15x10 x 1-inch jelly-roll pan.
• Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes.
• Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Enjoy!

MY MOTHER'S MISSISSIPPI MUD CAKE

Steps:

• For Cake: Cream together margarine, sugar and cocoa.
• Add 4 eggs and vanilla; mix well.
• Add flour, coconut, chopped nuts and beat 1 to 2 minutes.
• Bake@ 350 degrees for 30 to 40 minutes.
• While still hot, spread a jar of marshmallow creme over cake.
• For Icing: Mix together all ingredients for icing and spread over cake.

PERFECT MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix white sugar, flour, and salt together in a large bowl.
• Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
• Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
• Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
• Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.

MISSISSIPPI MUD CAKE II

Steps:

• Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well.
• Add flour, salt, nuts, coconut and vanilla.
• Mix well.
• Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot.
• Icing Melt butter and cocoa together, add the rest of the ingrediants.
• Spread over marshmallow layer.
• Swirl into marshmallow cream to resemble mud.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13x9x2-inch baking pan.
• Beat butter, sugar and vanilla in large bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Stir together flour, cocoa, baking powder and salt.
• Blend into butter mixture.
• Stir in pecans.
• Spoon batter into prepared pan.
• Bake 15 to 18 minutes or until top springs back when touched lightly in center.
• Meanwhile, prepare frosting.
• Beat butter in medium bowl.
• Blend in powdered sugar and cocoa alternately with milk.
• Beat to spreading consistency (additional milk may be needed).
• Blend in vanilla.
• Makes about 2 cups frosting.
• Remove cake from oven.
• Immediately place marshmallows over top.
• Return cake to oven 2 to 3 minutes or until marshmallows are soft.
• Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.
• Cool thoroughly before cutting cake into squares.

MISSISSIPPI MUD CAKE III

Steps:

• Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
• In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
• Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.