Mississippi Mud Cake

June 25, 2020

It is one of my favorites!

Mississippi Mud Cake showed up in my Pinterest feed this week, and it has been bothering me ever since. Although I don’t need an excuse to bake, it makes me feel better to have one.

When I learned that Stephanie and Amanda would be in the neighborhood this weekend, I thought I just might have justification. Then when Amanda announced that she and Stephanie should come over to swim, I knew I must create a special treat for them!

It’s what moms do!

~

Mississippi Mud Cake has three layers: the cake layer, which is topped with marshmallows or marshmallow cream, and finished with a VERY sweet chocolate icing that is poured over the marshmallows. I have tasted recipes where a boxed cake mix is used, but, to me, a made-from-scratch chocolate cake is so much better.

This recipe I used is an interesting process. There’s a lot of butter

There’s a lot of cocoa.

Just after the cake comes out of the oven a whole bag of marshmallows is sprinkled on top.

Perfect!

Then back into the oven, under the broiler.

I didn’t put the marshmallows under the broiler, because I have trouble with the broiler. I tend to set off the smoke alarm when I use it.

Instead, I pulled out the blow torch. LB joined in the fun and set the marshmallows on fire.

He likes things well done.

After the marshmallows are nicely toasted, it is time for the icing.More butter, cocoa, and FOUR cups of powdered sugar!

Here is the recipe that I used posted on the food network courtesy of one of my favorites, the Pioneer Woman:

Mississippi Mud Cake

Servings: 16
Time: 60 mins
Difficulty: easy
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Ingredients

Cake:

Nonstick cooking spray, for the baking dish

2 sticks (1 cup) salted butter

1/4 heaping cup unsweetened cocoa powder

1 cup boiling water

2 cups all-purpose flour

2 cups granulated sugar

1/4 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

2 large eggs

One 10-ounce bag mini marshmallows (about 6 cups)

Icing:

1 3/4 sticks (14 tablespoons) salted butter

6 tablespoons whole milk

1/4 heaping cup unsweetened cocoa powder

4 cups sifted confectioners’ sugar

1 cup chopped toasted pecans

1 tablespoon vanilla extract

For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners’ sugar in 4 to 5 additions. Stir in the nuts and vanilla.
Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

It is ready when you get here girls!

~

Thank you for taking time out of your day to stop by my blog.

Low Carb Chocolate Cupcakes

June 27, 2019

Wendy has been sticking to her KETO diet lately, and I’m proud of her for being so disciplined. Although she hasn’t cheated (as far as I know), she has talked so much about chocolate cake that it won’t be long before she does. She has one specific cake on her mind. The cake she is longing for is one that was brought into work several months ago by one of the managers at our office.

That cake had a special ingredient…

Zucchini

When Wendy admitted to not knowing that there was a difference between liquid and dry measurements, I knew I would need to step in to help.

I told her I would try to duplicate the recipe.

On Tuesday she handed over 5 small zucchini,a zip top bag filled with cocoa powder, and a bottle of Stevia concentrate. Seeing that she was serious, I committed to create this cake for her.

My low carb chocolate cupcake recipe was adapted from Lisa’s Low Carb Yum Best Low Carb Chocolate Cake Recipe.

This recipe makes 24 cupcakes, contains 96 calories, and 2.5 net carbs. It requires planning ahead because unless you bake low carb/sugar-free regularly, you probably won’t have all the necessary ingredients on hand.

Ingredients:

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener (1:1 sugar replacement)

1/4 teaspoon Stevia concentrated powder

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil (melted)

8 large eggs (beaten)

2 teaspoons vanilla extract

4 cups zucchini (shredded)

Using my food processor I shredded 4 small zucchini which is apparently the secret to making this low carb cake recipe so moist.

Instructions:

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, whisk coconut flour, sweetener, Stevia concentrate, cinnamon, baking soda, baking powder, and sea salt.
In a separate container whisk eggs, coconut oil, and vanilla until smooth.
Combine the wet and dry ingredients.
Stir in the shredded zucchini.
Spoon the batter into the cupcake liners, filling about halfway.
Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool on wire rack.
Once cool, frost with chocolate buttercream frosting, if desired.

I highly recommend frosting with chocolate buttercream frosting. The recipe is from Lisa’s Low Carb Yum, is unbelievably tasty, and completely worth the extra calories!

Low Carb Chocolate Cupcakes

Servings: 24
Time: 50 mins
Difficulty: easy
Print

Ingredients

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener (1:1 sugar replacement)

1/4 teaspoon Stevia concentrated powder

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil (melted)

8 large eggs (beaten)

2 teaspoons vanilla extract

4 cups zucchini (shredded)

Directions

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.

In large mixing bowl, whisk coconut flour, sweetener, stevia concentrate cinnamon, baking soda, baking powder, and sea salt.

In a separate bowl whisk eggs, coconut oil, and vanilla until smooth.

Combine wet and dry ingredients.

Stir in zucchini

Spoon the batter into the cupcake liners, filling only halfway.

Bake for 15 18 20 or until toothpick inserted in center comes out clean.

Cool on wire rack. Once cool, frost with chocolate buttercream frosting, if desired.

prettyis.me

Wendy had a happy day!

Thank you for taking time out of your day to stop by my blog.

Chocolate Lava Cake 101

April 28, 2018

Chocolate Lava Cake is a dessert that I decided I wanted to learn to make. A google search that began with “how to…” lead me to “how to learn something new everyday”. I decided that learning something new everyday sounded like a good idea. Do you know how much information you consume every day? Today I read that we are constantly consuming information in amounts that can be measured in gigabytes. In case you didn’t know, one gigabyte is 1,000,000,000 bytes. Click here for a more detailed explanation.

To put this into perspective, 1 gigabyte equals an entire pickup truck filled with paper (source). According to this site, we consume 74.92 gigabytes of data every day. That’s enough to fill 74 pickup trucks filled with paper (source).

Wow.

For LB the number is likely doubled.

“Boy Genius”

What does this information have to do with the [blog post title] Chocolate Lava Cake?

Nothing.

But it may appeal to any technical enthusiast that happens onto my blog.

Also it has everything to do with learning something new.

That said, welcome to

Chocolate Lava Cake 101

What you’ll need for class:

• no stick cooking spray

• cocoa powder (for dusting)

• 8 Tablespoons butter

• 2 ounces bittersweet chocolate

• 2 ounces semisweet chocolate

• 1 1/4 cups powdered sugar

• 3 eggs yolks

• 2 eggs

• 1 teaspoon vanilla

• 1/2 cup all-purpose flour

• Recommended for topping: vanilla ice cream, berries, whipped cream

Here is how it is done

Preheat the oven to 425 degrees F.

Spray four ramekins with non stick spray and place on a baking sheet.

Dust ramekins with cocoa powder.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high for about one minute, until the butter is melted.

Stir until the chocolate is also melted.

Stir in the powdered sugar until well blended.

Mix in the eggs and egg yolks.

Add the vanilla…

and the flour…

and wisk.

Divide the mixture among the ramekins.

Bake until the sides are firm and the centers are soft, 11-13 minutes.

Let cool 1 minute. Invert onto plates or serve in the ramekin while warm…

with one or all of the recommended toppings.

And now you know about chocolate lava cakes as well as gigabytes.

We’ll be well rounded in more ways than one.

Chocolate Lava Cake

Servings: 4
Time: 30 mins
Difficulty: easy
Print

Ingredients

• No stick cooking spray

• cocoa powder (for dusting)

• 8 Tablespoons butter

• 2 ounces bittersweet chocolate

• 2 ounces semisweet chocolate

• 1 1/4 cups powdered sugar

• 3 egg yolks

• 2 eggs

• 1 teaspoon vanilla

• 1/2 cup all-purpose flour

• Recommended for topping: vanilla ice cream, berries, whipped cream

Directions

Preheat the oven to 425 degrees F. Spray four ramekins with non stick spray and place on a baking sheet. Dust ramekins with cocoa powder.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high for about one minute, until the butter is melted. Whisk until the chocolate is also melted. Stir in the powdered sugar until well blended. Whisk in the eggs and egg yolks. Add the vanilla. Stir in the flour. Divide the mixture among the ramekins.

Bake until the sides are firm and the centers are soft, 11-13 minutes. Let cool 1 minute. Invert onto plates while warm and serve with recommended toppings.

prettyis.me

Special thanks to Lacie at easypeasypleasy.com for the lesson on “How To Add And Embed A Printable Recipe To Your WordPress Blog”.

Thank you for taking time out of your day to stop by my blog.

~

Mississippi Mud Cake

Cake:

Icing:

~

Zucchini

Ingredients:

Instructions:

Low Carb Chocolate Cupcakes

Chocolate Lava Cake 101

Here is how it is done

Chocolate Lava Cake

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