Whenever my husband or I have weekend errands to run we try to take one of our kids with us. We get to accomplish our errands and the kiddos get one-on-one time with Mom or Dad. We call it a date, and the kids are in heaven! This weekend I took my 3-year-old little guy. We went to the park, the library and Target. We fancied up our date by getting a smoothie at Target. Livin’ large I tell ya. Anyway, while picking up our mountain of books at the library I decided to browse cookbooks for a minute. I can’t get away with that when I have all three with me! For some reason my one-year-old has decided to start howling at the top of his lungs every time we walk through the library doors. It might have something to do with the fact that one time, in a moment of weakness, I let him out of his stroller. That didn’t go particularly well so I decided that it would be awhile before we attempted it again. This decision seems to have been met with some disagreement. So…I don’t usually get to browse. We grab all of our holds, the kids pick out a few books, and we’re out of there just in time for the librarians to breathe a sigh of relief.
Anyway, while browsing I ran across a very tempting cookbook; Down Home with the Neelys: A Southern Family Cookbook. A quick flip through it and I was headed for the check-out counter. Off we went to Target where, before going in, I cracked open Down Home long enough to spot the recipe for Mississippi Mud Cake….and Broccoli Cheddar Cornbread (more on that later!). I added a few ingredients to my list, shopped, and then headed home. I had promised my daughter that she could make a cake with me and she was thrilled to find out that we were making a mud cake. This probably had something to do with the fact that she had been outside making mud pies all last week. This cake is absolutely delicious, even my daughter agreed that it was an improvement on her version. Definitely a keeper. It is very rich so a small slice will conquer your chocolate craving in no time. Enjoy!
Don’t forget to check back later in the week for the Broccoli Cheddar Cornbread recipe. We made that this weekend too but I totally forgot to photograph it! It is so good and I’m making it again tomorrow just for you, because you really…must…make…this…cornbread! After you make this fantastic cake of course:-)
Mississippi Mud Cake
- 1 cup butter
- 2 cups flour
- 2 cups sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cocoa
- 1/2 cup strong brewed coffee
- 2 large eggs
- 1/2 cup buttermilk
- 2 tsp. vanilla
- 1 cup mini chocolate chips
- 8 ounces miniature marshmallows
- 1/2 cup butter
- 3 tbsp. cocoa
- 2 tsp. instant espresso crystals
- 2 tbsp. hot water
- 1/2 cup heavy cream
- 1 lb. powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Spray a 9×13 pan with baking spray.
Whisk together flour, sugar, baking soda, and salt. Set aside.
Heat the butter, cocoa, and coffee in a medium saucepan over medium-high heat. Stir just until butter is melted, then remove from heat and cool slightly. Stir the flour mixture into the chocolate until smooth.
Whisk together the eggs, buttermilk, and vanilla. Add to the chocolate mixture, stirring until combined. Pour the batter into the prepared pan and bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out mostly clean. Allow cake to cool 5 minutes. Sprinkle marshmallows and chocolate chips over cake.
While the cake is baking, make the icing. Melt the butter with the cocoa, espresso, hot water, and cream over medium-low heat. Bring mixture to a boil. Remove from heat and stir in the powdered sugar and vanilla.
Pour the warm icing over the cake. Top with chopped nuts if you like. The Neely’s say to cool completely before serving. I’ll leave that to your discretion. Hint: Leftovers are quite good after spending 15-20 seconds in microwave.