Ingredients: |
Ingredients: 2 CUPS ALL-PURPOSE FLOUR
1 1/2 CUPS GRANULATED SUGAR
1/2 CUP LIGHT BROWN SUGAR, PACKED
3/4 CUP UNSWEETENED COCOA POWDER
2 TEASPOONS BAKING POWDER
1 1/2 TEASPOONS BAKING SODA
3/4 TEASPOON SALT
3/4 CUP OIL, CANOLA OR VEGETABLE
2 EGGS
2 TEASPOON VANILLA FLAVORING
1/3 CUP MILK
1/3 CUP SOUR CREAM
1 CUP BOILING WATER
FOR TOPPONG;
10.5 OZ. BAG MINI MARSHMALLOWS
1/2 CUP BUTTER ( 1 STICK)
6 TABLESPOONS MILK
3 HEAPING TABLESPOONS COCOA POWDER
1 TEASPOON VANILLA FLAVORING
3 CUPS POWDERED SUGAR
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Directions: |
Directions:PREHEAT OVEN TO 350º. LIGHTLY GREASE A 9X13" 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. BEAT ON HIGH SPEED FOR 1 MINUTE. TO ADD AIR TO THE BATTER. POUR BATTER IN PREPARED PAN. BAKE FOR 28-33 MINUTES, OR UNTIL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
REMOVE CAKE FROM OVEN AND SPRINKLE MARSHALLOWS ALL OVER THE TOP OF THE HOT CAKE, COMPLETLY COVERING IT.
RETURN TO OVEN FOR 2-3 MINUTES OR UNTIL MARSHMALLOWS ARE JUST SLIGHTLY PUFFED AND MELTED.
ALLOW CAKE TO COOL COMPLETELY BEFORE DRIZZLING FROSTING ON TOP.
FROSTING;
MELT BUTTER IN A SMALL SAUCE PAN OVERR MEDIUM HIGH HEAT. ADD MILK AND COCOA POWDER AND WHISK WELL. COOK FOR ABOUT 2-3 MINUTES STIRRING CONSTANTLY.
REMOVE FROM HEAT AND STIR IN VANILLA AND POWDERED SUGAR. USE AN ELECTRIC MIXER TO MAKE FROSTING SMOOTH.
DRIZZLE WARM FROSTING IMMEDIATLY OVER CAKE. REFRIGERATE CAKE FOR 30 MINUTES OR UNTIL FROSTING IS SET. STORE AT ROOM TEMPERATURE. |
This recipe for MISSISSIPPI MUD CAKE is from