Sandbox Mud Cake Recipes

MUD CAKE

Steps:

• Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. , Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. , Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.

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.

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.

THE ULTIMATE CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
• Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
• Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
• Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
• Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
• Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
• Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
• Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
• Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
• Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

SANDBOX MUD CAKE

Steps:

• Make a couple of chocolate cakes and break them up.
• Make the chocolate cake into a sandbox by placing in an inexpensive tray.
• Purchase a varity of"critters" from the candy section (gummy worms etc.), a couple of plastic sand shovels and a plastic bait box.
• Arrange in chocolate cake.
• Serve whipped cream made with crushed Heath bars in a plastic sand pail on the side for a topping.

MOCHA MUD CAKE

Steps:

• Grease 9 inch (22 cm) springform pan. Line bottom and side with parchment (not waxed) paper. Combine first 5 ingredients in heavy large saucepan. Heat on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
• Add next 3 ingredients. Whisk until smooth.
• Add eggs. Stir well. Pour into prepared pan. Spread evenly. Bake in 325 F oven for 40 minutes. Cover loosely with foil. Bake for 20-35 minutes until set. A wooden stick inserted should come out sticky, but not wet. Let stand in pan on wire rack until cooled completely. Remove from pan to serving plate.
• Coffee Buttercream Icing.: Beat butter until light and creamy. Gradually add icing sugar. Beat until smooth and fluffy. Combine coffee granules and warm water in small cup. Add to butter mixture. Beat well. Makes 2 cups icing. Spread top and side of cake with icing. Cuts 12 wedges. Shreds of almonds looks great sprinkled on the sides. Tastes great too!

MUD CAKE

Steps:

• Preheat oven to 180 degree C (160 degree for fan forced oven).
• Grease a 6cm deep x 22cm round cake tin and line base and sides with baking paper.
• Sift flours and cocoa together.
• Melt butter in a large saucepan over medium-low heat, add chocolate, sugar and cold water.
• Cook, stirring constantly for 3 to 4 minutes or until smooth.
• Transfer to a large bowl and let cool for 10 minutes.
• Add eggs and stir to combine and then add sifted flours and cocoa, stirring until smooth.
• Pour mixture into prepared tin.
• Bake for 1 1/2 hours or until a skewer inserted in the centre has moist crumbs clinging.
• Stand for 10 minutes in tin and then turn out onto a wire rack to cool.
• Chocolate Ganache.
• Place chocolate and cream in a small saucepan over medium low heat, stirring constantly for 3 to 4 minutes or until smooth.
• Transfer to a bowl and refrigerate for 30 minutes or until thick enough to spread.
• Spread over the cake and top with chocolate flakes.
• Stand for 10 minutes or until ganache is set.
• Serve and enjoy.

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.

CARAMEL MUD CAKE

Steps:

• Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
• Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
• Transfer to large bowl to cool for 15 minutes.
• Fold in sifted flours then add eggs 1 at a time.
• Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
• Stand cake in pan 30 minutes and then turn onto wire rack to cool.
• Spread top and side with white chocolate ganache.
• White chocolate ganache:.
• Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.

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 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.

MISSISSIPPI MUD

Steps:

• Combine flour, nuts and butter; pat onto the bottom of a 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes. Cool. , In a bowl, combine pudding mixes and milk; let stand for 5 minutes. Meanwhile, beat cream cheese and confectioners' sugar in a bowl. Add 1 cup whipped topping and mix well; spread over crust. Spread pudding over cream cheese mixture. Spread remaining whipped topping over pudding layer. Grate chocolate over top. Refrigerate overnight.