Monday, October 8, 2007

Mississippi Mud Cake

This is a very special recipe: my Mamma’s Mississippi Mud Cake. So. Freaking. GOOD! It’s a ridiculously thick chocolate cake. I did a speech on how to make it for my speech class a few quarters ago, and they loved it AND me, because I brought in Mississippi Mud Cupcakes.

Here are the ingredients:

• 2 cups water
• 4 squares unsweetened chocolate
• 1 stick of butter
• 1 2/3 cups sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• dash of salt
• baking pan
• saucepan

First preheat your oven to 325 degrees. Put the 2 cups of water and the four squares of chocolate in your saucepan. Turn the heat under the saucepan up to high so it boils. Once the chocolate is melted, remove the pan from heat and add 1 stick of butter, 1 and 2/3 cups of sugar, and stir until the contents are smooth.

Now add the two beaten eggs and STIR QUICKLY! If you don’t stir quickly, the eggs will cook in the heat of the chocolate and then you’ll have chocolate-y scrambled eggs, which is nasty. Then add a teaspoon of vanilla.

In a medium sized bowl, mix the 2 cups of flour and the 1 teaspoon of baking soda. Slowly add the flour/baking soda to the saucepan, bit by bit. Every time you put a little in, mix it in well so that you can’t see any of the white flour and there are no big lumps.

Once you have all of your flour and baking soda mixed in, add a dash of salt. Now beat the mixture until it’s totally smooth. (If you can’t make it completely smooth that’s fine. It’s almost impossible to really make it entirely smooth without using an electric mixer.)

All you have left to do is pour the mix into the ungreased baking dish, and pop it in the oven. After a half hour, check on the cake by sticking a toothpick in the middle of it. If the toothpick comes out with chocolate-y goo, the cake’s not done. Keep doing the toothpick check every fifteen minutes. When the cake is done, the toothpick will come out dry. There may be a few crumbs, but as long as it’s not moist when it comes out, the cake is done.

Let it cool for ten minutes; don’t burn your little tongue.

What my Mamma likes to do is sprinkle confectioner’s sugar on top and serve it with a side of whipped cream. Damn, it’s so good.



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