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The perfect dessert for the time crunch. Need a dessert for a special occasion in a hurry. Try this chocolate delight. A huge success at picnics, birthdays and holidays.
Craving chocolate? Then try the Mud Cake. It has been used by some home bakers for special occasions including birthdays, holidays and picnics. Certainly to leave an impression on your guests, the chocolate flavor mixed with chopped pecans and crushed pineapple and cherry pie filling will be appetizing to any palate. The dark color is meant to represent the brown mud of the Mississippi River. There are several versions of this dessert. The tasty treat has just as many names as it does different ingredients. Look at the two versions below and you will see what I mean. The dish is also known as the Mississippi Mud Cake, Louisiana Mud Pie and the Alabama Mud Cake. I will leave you with two—The Alabama Mud Cake and the Marshmallow-Pecan Mud Cake. The Marshmallow-Pecan Mud Cake recipe is baked from scratch while the Alabama Mud Cake cuts time by using packaged cake mix and canned filling. A new addition to my arsenal of dessert recipes, I plan to try this one in the near future. The cake is a simple, easy to prepare dessert in under an hour and the ingredients can easily be found in any supermarket. ALABAMA MUD CAKE 1 20-ounce can crushed pineapple with juice 1 21-ounce can cherry pie filling 1 18.25-ounce package devil’s food cake mix 1 cup chopped pecans ½ cup mint chocolate chips ½ cup butter, sliced Directions: Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. Pour pineapple with juice into prepared pan spreading evenly to make the first layer. Spread cherry pie filling over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. (FROM ALLRECIPES.COM) MARSHMALLOW-PECAN MUD CAKECake½ cup butter 1 cup sugar 1 teaspoon vanilla 3 eggs ¾ cup all-purpose flour 1 teaspoon cocoa powder ½ teaspoon baking powder 1 cup pecans, chopped Frosting6 tablespoons butter, softened 2 2/3 cups of powdered sugar ½ cup cocoa powder 1/3 cup milk 1 teaspoon vanilla extract Bag of marshmallows Directions: Preheat the over to 350 degrees. In large bowl, beat ½ cup of butter, 1 cup of sugar and 1 teaspoon of vanilla until creamy. Add 3 eggs, one at a time, beating well after each addition. Stir together ¾ cup of all-purpose flour, 1 teaspoon of cocoa powder, ½ teaspoon of baking powder and a pinch of salt and then blend it into the butter mixture. Stir in a cup of chopped pecans. Spoon the batter into a greased 13x9x2-inch baking pan. Bake for 15-18 minutes or until the top springs back when touched lightly in center. While the cake is baking, make the frosting. Beat six tablespoons of softened butter, then bled in 2 2/3 cups of powdered sugar, ½ cup of cocoa powder and 1/3 cup of milk. Beat to a spreading consistency (additional milk may be needed). Blend in 1 teaspoon of vanilla extract. Remove the cake from oven. Immediately top with marshmallows. Return the cake to the oven for 2 to 3 minutes or until the marshmallows is soft. As soon as it comes out the oven again, spread the frosting over the marshmallow layer. Cool thoroughly before cutting the cake into squares. (FROM OCHEF.COM)
The copyright of the article Alabama Mud Cake in Baking & Desserts is owned by Wiltonetta Samuel. Permission to republish Alabama Mud Cake in print or online must be granted by the author in writing.
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