| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 10 |
oz |
Butter |
| 10 |
oz |
Semisweet chocolate |
| 1 2/3 |
c |
Sugar |
| 2 2/3 |
c |
Brewed coffee |
| 1/2 |
c |
Hiram walker triple sec (or another orange liquor) |
| 2 2/3 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 3 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla (you have to use real vanilla; trust me) |
INSTRUCTIONS
From: c_walker@cc.colorado.edu (c_walker)
Date: Sun, 30 Oct 1994 19:37:00 +0000
Mississippi Mud Cake - 1 10" Bundt pan or 12 Bundt-lettes
Preheat oven to 275 deg. F. Melt slowly in double boiler (large stainless
steel bowl over large saucepan of simmering water will do) the butter and
chocolate. Add sugar, coffee and Triple Sec, and let cool for 5 minutes.
Pour into large mixing bowl. Sift together flour and soda three times then
add to chocolate mixture one cup at a time. Beat in eggs and vanilla. Mix
on low speed about 5 min.
Grease Bundt pan very well. (Cooking spray works best, Sysco brand if you
can get it) Dust pan with twice sifted cocoa VERY well. (It is best to do
this immediately before baking to achieve good results.) Bake for 45
minutes. Rotate pan. Bake for another 45 min. Remove from oven and let cool
exactly 18 min. Remove from pan (invert pan onto baking paper or whatever)
and allow to cool for 30 min. Serve alone or with whipped cream.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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