Sunday, February 16, 2014

Microwave Mississippi Mud Cake

I have LOVED this recipe, but in our last move, the Corning Ware dish that I always used to bake it got shattered. Haven't made one since. Probably better for my hips!

1 C butter
2 C sugar
½ C cocoa
4 large eggs
2 tsp vanilla
1½ C all-purpose flour
¼ C chopped nuts
¼ tsp salt
½ C miniature marshmallows
½ C butter
1/3 C milk
¼ C cocoa
½ tsp vanilla
1 box powdered sugar

Put butter in large mixing bowl. Microwave on High 1 to 1½ min. 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 min. Pour into an 11 x 7½-in. baking dish. Place on a plastic trivet or inverted saucer in microwave oven. Microwave on Medium 9 min., rotating dish ½ turn after 3 min. 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 to 5 min., rotating dish ½ turn once, until top is mostly dry with a
few moist spots and pick inserted near center comes out clean.
Sprinkle marshmallows evenly over top of cake. Let stand about 5 min. until marshmallows are slightly melted. Meanwhile to make frosting, put butter in a large bowl. Microwave on High 30 to 60
sec. until melted. Stir in milk, cocoa, and vanilla. Add sugar; beat vigorously until smooth. Spread evenly over marshmallow (cake will be warm). Let stand on flat heatproof surface 30 min., until
slightly warm or cool completely and serve at room temperature.
Makes 16 servings. I have made this a million times.
From my friend Family Circle Magazine

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