Mississippi Mud Cake
The name of this cake was inspired by the richly colored mud on the banks of the Mississippi. We’ve eliminated some of the fat by substituting a glaze for the standard rich frosting.
Number of servings : 16 servings
Prep time: 30 minutes
Cooking time: 45 minutes + 1 hour, cooling time
Type of meal : | Cakes | Cakes
Special diet :
1½ cups sifted all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
1¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
½ cup chopped pecans, toasted
½ cup sifted confectioners’ sugar
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon melted butter
1 tablespoon low-fat (1% milkfat) milk
¼ teaspoon vanilla extract
- Preheat oven to 350°F and butter and flour a 9-inch Bundt or tube pan. Onto a piece of waxed paper, sift the flour, cocoa, and salt.
- In a large bowl, with an electric mixer on high, cream the butter and granulated sugar until light yellow. Beat in the eggs, one at a time, then blend in the vanilla and beat 1 minute more.
- Stir in the flour mixture just until the flour is incorporated. Spoon the batter into the pan and sprinkle the pecans on top. Bake for 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool.
- To make the glaze: In a small bowl, mix all of the ingredients until smooth, adding more milk, if necessary, to make a pourable mixture. Drizzle over the cooled cake.