Time 31m Yield 24 Number Of Ingredients 11 Steps:
In 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. Stir in the eggs. Mix in the 2 cups sugar, flour, nuts and vanilla. Bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. Remove from microwave and sprinkle marshmallows on top. To make the frosting: In microwave-safe bowl, combine confectioners’ sugar, cocoa, and milk. Cook in microwave for 2 minutes, stir and pour over cake.
Yield 1 cake Number Of Ingredients 15 Steps:
Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well. Add flour, salt, nuts, coconut and vanilla. Mix well. Bake in 13x9x2 inch pan at 350 degrees for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake while still very hot. Icing Melt butter and cocoa together, add the rest of the ingrediants. Spread over marshmallow layer. Swirl into marshmallow cream to resemble mud.
Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan. In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get “muddied” by the spreading action. To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner’s sugar. Once well combined spoon over the still hot cake.
Yield 14 Number Of Ingredients 10 Steps:
Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat. In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
More about “microwave mississippi mud cake ii recipes”
Number Of Ingredients 15 Steps:
To make cake: Put butter in large mixing bowl. Microwave on high 1 to 1 1/2 minutes 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 minutes. Pour into an 11 1/2 x 7 1/2 inch baking dish. Place on a plastic trivet or inverted saucer in microwave oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes. 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 3-5 minutes, rotating dish 1/2 turn once, until top is mostly dry with a few moist spots and pick inserted near center comes out clean. Sprinkle marshmallows evenly overtop of cake. Let stand about 5 minutes until marshmallows are slightly melted. Meanwhile, to make frosting, put butter in a large bowl. Microwave on high 30-60 seconds until melted. Stir in milk, cocoa, and vanilla. Add sugar; beat vigorously until smooth. Spread evenly over marshmallows (cake will be warm). Let stand on flat heat proof surface 30 minutes until slightly warm, or cool completely and serve at room temperature.
