Mississippi Mud Cake Iii Recipe

Name: Mississippi Mud Cake Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups strong brewed coffee; 1/4 cup dark rum; 5 (1 ounce) squares unsweetened chocolate; 1 cup butter; 2 eggs; 2 cups white sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/8 teaspoon salt

Servings: persons

1 3/4 cups strong brewed coffee
1/4 cup dark rum
5 (1 ounce) squares unsweetened chocolate
1 cup butter
2 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt

1
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.
2
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.
3
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.

1770

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups strong brewed coffee, 1/4 cup dark rum, 5 (1 ounce) squares unsweetened chocolate, 1 cup butter, and more.

Yes, Mississippi Mud Cake Iii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mississippi Mud Cake Iii

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