Mississippi Mud Pie Aka Muddy Mississippi Cake Recipes

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MISSISSIPPI MUD PIE



Mississippi Mud Pie image

This southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! -Elizabeth Williston, Thibodaux, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 cup chopped pecans
1/2 cup butter, softened
1 package (5.9 ounces) instant chocolate pudding mix
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (16 ounces) frozen whipped topping, thawed, divided
Toasted chopped pecans and chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat flour, pecans and butter until blended. Press into the bottom of a 13x9-in. baking dish. Bake until golden brown, about 15 minutes. Remove to a wire rack; cool completely. , Make chocolate pudding according to package directions; let stand 5 minutes. In a bowl, beat cream cheese and sugar until smooth; fold in 1 cup whipped topping. Spread cream cheese mixture over cooled crust. Spread pudding over cream cheese layer; top with remaining whipped topping. If desired, top with additional pecans and chocolate curls.

Nutrition Facts : Calories 466 calories, Fat 29g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE)



Mississippi Mud Pie (aka Muddy Mississippi Cake) image

Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate lovers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch round cake; Serves 12 to 16

Number Of Ingredients 22

Nonstick cooking spray
1 package (14.3 ounces) chocolate sandwich cookies, such as Oreos (about 34 cookies)
5 tablespoons unsalted butter, melted
1/2 stick unsalted butter
6 ounces dark chocolate (60 to 70 percent cacao), chopped (1 1/4 cups)
1/4 cup strong brewed coffee, room temperature
2 tablespoons plus 1 teaspoon instant espresso powder
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
6 large eggs, separated, room temperature
1 cup sugar
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces dark chocolate (60 to 70 percent cacao), finely chopped (3/4 cup)
2 cups heavy cream
2 tablespoons sugar

Steps:

  • Chocolate Cookie Crust:Preheat oven to 300 degrees. Lightly spray bottom and sides of a 10-inch springform pan with cooking spray.
  • Pulse cookies in a food processor until finely ground (you should have about 3 1/2 cups). Pulse in butter until well combined. Transfer mixture to pan, pressing it evenly into bottom and three-quarters of the way up sides. Freeze 10 minutes. Bake until dry to the touch, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
  • Flourless Chocolate Cake:Increase oven temperature to 350 degrees. Place butter and chocolate in a heatproof bowl set over (not in) a pot of simmering water; stir until melted and smooth. Remove from heat. In a small bowl, whisk together coffee, espresso powder, vanilla, and salt.
  • In the bowl of a mixer fitted with the whisk attachment, beat together egg yolks and 1/2 cup sugar on medium-high speed until pale, thick, and almost doubled in volume, 3 to 4 minutes. Beat in chocolate mixture until just combined. Beat in coffee mixture until just combined. Scrape down sides of bowl, then reduce speed to low and beat until evenly incorporated, about 10 seconds.
  • In the clean bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to high and gradually add remaining 1/2 cup sugar, beating until soft peaks form, 2 to 3 minutes more. Gently fold 1 cup egg-white mixture into chocolate mixture with a rubber spatula. Fold in remaining egg-white mixture just until combined (do not overmix). Pour into cooled crust.
  • Bake until cake is cracked on top and set but still slightly wobbly in center, 40 to 42 minutes (it may not appear completely cooked). Transfer to a wire rack; let cool completely. Cake will deflate in center as it cools. Wrap tightly in plastic; refrigerate at least 3 hours and up to overnight.
  • Chocolate Pudding:Whisk together sugar, cocoa, cornstarch, and salt in a medium saucepan. Whisk in egg yolks and milk. Bring to a gentle boil over medium heat, whisking constantly to prevent scorching. Boil 30 seconds, then remove from heat and whisk in butter, vanilla, and chocolate until smooth. Transfer to a bowl; cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Let cool to room temperature.
  • Pour pudding on top of cake, spreading to edges of cookie-crust border with an offset spatula. Cover with plastic wrap and refrigerate until cold, at least 3 hours.
  • Whipped Cream Topping:In the bowl of a mixer fitted with the whisk attachment, beat cream on medium-high speed until soft peaks form, about 1 minute. Gradually add sugar; beat until stiff peaks form, 1 to 2 minutes more. Top pudding layer with whipped cream, spreading to edges of pan. Unmold cake. Serve immediately, or refrigerate, covered with plastic wrap, up to 2 days.

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 PIE I



Mississippi Mud Pie I image

Very easy and deliciously creamy!

Provided by MARBALET

Categories     Desserts     Pies     Slab Pie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
¾ cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk

Steps:

  • Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
  • Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
  • Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Nutrition Facts : Calories 440 calories, Carbohydrate 52.5 g, Cholesterol 46 mg, Fat 24.1 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 16.2 g, Sodium 480.9 mg, Sugar 42.2 g

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10

Number Of Ingredients 17

9 chocolate graham crackers (1 sleeve)
1/3 cup chopped pecans
3 tablespoons unsalted butter, melted
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
2 tablespoons all-purpose flour
Pinch of salt
1 1/4 cups granulated sugar
2 tablespoons light corn syrup
2 tablespoons coffee-flavored liqueur
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
3 tablespoons finely chopped pecans
Chocolate sauce, for drizzling (optional)

Steps:

  • Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.
  • Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).
  • Make the whipped cream: Beat the heavy cream, confectioners' sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

MISSISSIPPI MUD CAKE



Mississippi Mud Cake image

Provided by Miriam Chandler

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Birthday     Family Reunion     Chill     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 servings

Number Of Ingredients 13

2 1/4 cups sugar
2 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk
16 tablespoons unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs
2 teaspoons vanilla extract
2 1/3 cups semisweet chocolate chips (about 14 ounces)
1 1/2 cups pecan halves (about 7 ounces), toasted
6 tablespoons whipping cream
6 tablespoons dark corn syrup

Steps:

  • Preheat oven to 350°F. Butter and flour 15 1/2x10 1/2x1-inch baking sheet. Whisk sugar, flour, baking soda and salt in large bowl to blend. Whisk milk, butter and cocoa powder in heavy medium saucepan over medium heat just until butter melts and mixture is smooth. Remove saucepan from heat. Whisk cocoa mixture, then eggs and vanilla into dry ingredients. Spread batter in prepared pan and sprinkle with 1 cup chocolate chips. Bake cake until tester inserted into center comes out clean, about 25 minutes. Arrange toasted pecans atop cake. Cool cake in pan.
  • Meanwhile, bring whipping cream and corn syrup to simmer in heavy medium saucepan. Add remaining 1 1/3 cups chocolate chips. Whisk until chocolate chips have melted and glaze is smooth. Cool glaze 15 minutes.
  • Pour glaze evenly over cake. Chill at least 1 hour and up to 2 days.

MAKE-AHEAD MISSISSIPPI MUD PIE



Make-Ahead Mississippi Mud Pie image

This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 11

25 chocolate wafer cookies (about half a 9-ounce package)
1/2 cup pecan halves, plus more for garnish
4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
2/3 cup plus 1 teaspoon sugar
1/3 cup unsweetened cocoa powder
1/3 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
  • Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
  • Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in teaspoon vanilla and 2 tablespoons cold butter.
  • Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

MISSISSIPPI MUD PIE & CAKE



Mississippi Mud Pie & Cake image

Make and share this Mississippi Mud Pie & Cake recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 1h10m

Yield 15 brownies, 15 serving(s)

Number Of Ingredients 8

1 cup margarine
1/2 cup cocoa
1 teaspoon vanilla
2 cups sugar
1 pinch salt
4 eggs
1 1/2 cups flour
1 1/2 cups nuts (optional)

Steps:

  • Melt margarine and cocoa.
  • Add sugar, vanilla and salt. Beat eggs inches.
  • Add flour and nuts.
  • Bake in 9 x 13-inch pan at 300 degrees for 30 minutes.
  • While hot spread on 1 jar marshmallow cream and then icing.
  • Icing: 1/2 cup melted margarine 1/2 cup cocoa 1 box powdered sugar 1/3 cup milk 1 teaspoons.
  • vanilla Swirl with scraper to look like mud.
  • MISSISSIPPI MUD CAKE 4 eggs 1 cup butter 2 cup sugar 1 teaspoons vanilla 1 1/2 cup flour 1/4 cup cocoa dash of salt 1 cup chopped walnuts 1 jar marshmallow cream.
  • In a large mixing bowl, with mixer at medium speed, beat eggs, butter, sugar and vanilla until light and fluffy, scraping sides of bowl.
  • Add flour, cocoa and salt. Beat just until well blended.
  • Fold in walnuts; spread batter evenly into 9 x 13-inch pa n.
  • Bake for 20 to 25 minutes.
  • After baking, immediately place drops of marshmallow cream onto cake and let cool on rack.
  • Spread until smooth; let cool on wire rack before frosting.
  • Frosting For Mississippi Mud Cake: 1/3 cup butter 1/2 cup cocoa 1/3 cup milk 1 teaspoons vanilla 2 1/2 cup confectioners sugar.
  • Combine all ingredients; mix until light and fluffy.
  • Frost cake and chill.

Nutrition Facts : Calories 287.4, Fat 13.8, SaturatedFat 3, Cholesterol 49.6, Sodium 171.6, Carbohydrate 38.1, Fiber 0.9, Sugar 26.7, Protein 3.6

MISSISSIPPI MUD PIE



Mississippi Mud Pie image

Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, "Baked Explorations," features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer.

Provided by Samantha Seneviratne

Categories     pies and tarts, dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 22

About 15 whole graham crackers
1/4 cup/50 grams granulated sugar
1/2 teaspoon kosher salt
8 tablespoons/114 grams (1 stick) unsalted butter, melted
8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces
6 ounces/170 grams bittersweet chocolate, chopped
1/3 cup/67 grams dark brown sugar
1/3 cup/33 grams Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup/100 grams granulated sugar
1/4 cup/32 grams all-purpose flour
4 ounces/113 grams bittersweet chocolate, chopped
2 tablespoons/29 grams unsalted butter, cut into pieces
1/2 cup/100 grams granulated sugar
1/4 teaspoon kosher salt
1/4 cup/25 grams Dutch-processed cocoa powder
1/4 cup/28 grams cornstarch
2 cups/480 milliliters whole milk
4 large egg yolks
1 1/2 cups/360 milliliters cold heavy cream

Steps:

  • Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs - you should have about 2 1/4 cups crumbs - and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
  • Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
  • In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
  • Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
  • Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

AMAZING MISSISSIPPI MUD CAKE



Amazing Mississippi Mud Cake image

Posted in response to a request. This is an easy to put together pie that everyone will enjoy. I guarantee people will want more!

Provided by TishT

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
1 (12 ounce) container non-dairy whipped topping, thawed
1 (3 1/2 ounce) package instant chocolate pudding mix
1 (3 1/2 ounce) package instant butterscotch pudding mix
3 cups milk

Steps:

  • Combine graham cracker crumbs, 1/4 cup sugar and butter.
  • Press firmly onto the bottom and sides of a 9-inch pie plate.
  • Blend together the cream cheese and sugar; mixing well.
  • Fold in half the nondairy whipped topping.
  • Spread mixture in the crust-lined pie plate.
  • Whisk together the pudding mixes and milk; mixing well.
  • Spread on top of the cream cheese mixture.
  • Top with the remaining nondairy whipped topping.

Nutrition Facts : Calories 831.8, Fat 50.3, SaturatedFat 32.7, Cholesterol 99.4, Sodium 693.8, Carbohydrate 89.2, Fiber 1.4, Sugar 67.2, Protein 9.4

MISSISSIPPI MUD PIE RECIPE BY TASTY



Mississippi Mud Pie Recipe by Tasty image

Here's what you need: nonstick cooking spray, chocolate wafer cookies, unsalted butter, dark chocolate, unsalted butter, granulated sugar, dark brown sugar, kosher salt, vanilla extract, large eggs, all purpose flour, granulated sugar, unsweetened cocoa powder, all purpose flour, kosher salt, large egg yolks, whole milk, unsalted butter, vanilla extract, heavy cream

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
30 chocolate wafer cookies, crushed
8 tablespoons unsalted butter, melted and cooled
8 oz dark chocolate, 70-80% cacao, coarsely chopped
16 tablespoons unsalted butter
1 cup granulated sugar
1 cup dark brown sugar, packed
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
1 cup all purpose flour
¾ cup granulated sugar
⅓ cup unsweetened cocoa powder, not dutch-processed, plus more for garnish
⅓ cup all purpose flour
½ teaspoon kosher salt
2 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 ½ teaspoons vanilla extract
1 cup heavy cream, chilled

Steps:

  • Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
  • In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
  • Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
  • In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
  • Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
  • Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
  • When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
  • When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
  • Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
  • Enjoy!

Nutrition Facts : Calories 1027 calories, Carbohydrate 95 grams, Fat 70 grams, Fiber 3 grams, Protein 14 grams, Sugar 68 grams

MISSISSIPPI MUD CAKE III



Mississippi Mud Cake III image

This cake has a little something different added to it - yes, rum. This is the little something extra.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 10

1 ¾ cups strong brewed coffee
¼ cup dark rum
5 (1 ounce) squares unsweetened chocolate
1 cup butter
2 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
⅛ teaspoon salt

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.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.3 g, Cholesterol 61.4 mg, Fat 19.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 217.5 mg, Sugar 28.8 g

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From southernfoodandfun.com


MISSISSIPPI MUD CAKE - TASTES BETTER FROM SCRATCH
2021-02-09 Instructions. Preheat oven to 350 degrees F. Lightly grease a 9×13” baking pan. In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt. Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water.
From tastesbetterfromscratch.com


BAKED SUNDAY MORNINGS: MISSISSIPPI MUD PIE (AKA MUDDY …
2013-06-02 The crumbs are mixed with melted butter, pressed into a greased and lined springform pan, and baked for 10 minutes to firm it up. I was able to get a smooth and even crust all the way around the pan by using a 1-cup metal measuring cup with a flat bottom and straight sides to press in the crumbs.
From stellinasweets.com


MISSISSIPPI MUD CAKE RECIPE | THE BEST CAKE RECIPES
2020-04-27 Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit. In a large bowl, mix sugar, cocoa and butter together until smooth. Add the vanilla and eggs and mix well. Add flour, nuts and coconut. Mix again, scraping the sides of the bowl as needed. Pour the batter in the prepared pan.
From thebestcakerecipes.com


MISSISSIPPI MUD PIE { MUDDY MISSISSIPPI CAKE - SWEET LITTLE BLUEBIRD
6 ounces good-quality dark chocolate (60 to 70 percent), chopped. 2 tablespoons plus 1 teaspoon instant espresso powder. 1/4 cup strong coffee, at room temperature. 1/4 teaspoon salt. 1 tablespoon pure vanilla extract. 6 large eggs, separated, at room temperature. 1 cup sugar.
From sweetlittlebluebird.com


MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE) | KEEPRECIPES: …
Nonstick cooking spray 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed 5 tablespoons unsalted butter, melted 4 tablespoons (1/2 stick) unsalted butter
From keeprecipes.com


MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE) RECIPE
Jan 19, 2014 - Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate lovers.
From pinterest.com


MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE) - KEEPRECIPES
Nonstick cooking spray 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed 5 tablespoons unsalted butter, melted 4 tablespoons (1/2 stick) unsalted butter
From keeprecipes.com


MISSISSIPPI MUD PIE (AKA MUDDY MISSISSIPPI CAKE) RECIPE
Oct 2, 2018 - Layers of crumbly cookie crust, rich chocolate cake, and creamy pudding make this deep-dish Mississippi mud pie adapted from Matt Lewis's "Baked Explorations" cookbook the ultimate indulgence for chocolate lovers.
From pinterest.ca


BAKED EXPLORATIONS: MISSISSIPPI MUD PIE (B), AKA MUDDY MISSISSIPPI …
2010-12-16 Like the mud pie, it has a flourless chocolate cake layer, then a layer of chocolate mousse (pudding + air), and is topped with white chocolate-infused whipped cream. So, essentially, it’s the Mud Pie without the troublesome and distracting Oreo layer. I made the Mousse Cake once but never got to eat it. The cake spent the night in what ...
From katecooksthebooks.com


BEST EVER MISSISSIPPI MUD PIE RECIPE | SUGAR & SOUL
2020-02-06 Cream the butter and sugar together until light and fluffy. Add in the eggs while mixing at low speed. Add in the cocoa powder until blended. Beat in the melted chocolate, cream, and extract. Pour into pie crust and bake at 325 degrees F for 45 to 50 minutes.
From sugarandsoul.co


MISSISSIPPI MUD PIE (B), AKA MUDDY MISSISSIPPI CAKE - CKBK
Yield: one. 9 inch Round Cake. Difficulty. Medium. Appears in
From app.ckbk.com


MISSISSIPPI MUD PIE RECIPE - BBC FOOD
Method. Preheat the oven to 180C/365F/Gas 4. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in …
From bbc.co.uk


DUTCH OVEN MISSISSIPPI MUD CAKE - THE DIRTY DISH CLUB
2014-07-20 Pour mud mixture over cake batter. Bake: Cover the dutch oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 or until the cake is set. Rotate the dutch oven and lid every 10-15 minutes. When cake is almost done, sprinkle chocolate chips and pecans on top of cake, cover and let that melt for about 5 minutes.
From dirtydishclub.com


MISSISSIPPI MUD PIE CAKE | FOOD CHANNEL
2018-07-06 1 Pre-chill bowl of an electric mixer, and whisk attachment. 2 Beat cream, in chilled bowl, for 1 minute, until soft peaks form. 3 Slowly dust sugar into the cream mixture, and continue whisking until stiff peaks form. 4 Spread whipped cream over the top pudding layer of the pie/cake; un-mold and prepare for a most delicious feast!
From foodchannel.com


MISSISSIPPI MUD CAKE RECIPE BEST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MISSISSIPPI MUD CAKE - KING ARTHUR BAKING
Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan. To make the cake: Melt the butter, then stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients, stirring to blend; the mixture will be a bit lumpy.
From kingarthurbaking.com


MISSISSIPPI MUD PIE | COOK'S COUNTRY
Mississippi Mud Pie. PUBLISHED JUNE/JULY 2016. Our approach to Mississippi mud pie was clear: When in doubt, add more chocolate. SERVES 8 to 12. SEASON 10 When Only Chocolate Will Do. WHY THIS RECIPE WORKS. The different layers of this intense chocolate pie are said to be named for the Mississippi River’s silty bottom, but there’s nothing muddy …
From cookscountry.com


MISSISSIPPI MUD CAKE - SPICY SOUTHERN KITCHEN
2020-03-05 Instructions. Preheat oven to 350 degrees and spray a 9×13-inch pan with baking spray. Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Add oil, eggs, vanilla extract, whole milk, and sour cream. Use a hand-held mixer to mix until combined.
From spicysouthernkitchen.com


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