View Full Version : Mississippi Mud Cake

December 5th, 2006, 12:22 AM
This earned our top Test Kitchens score.

3/4 cup boiling water
1/2 cup unsweetened cocoa
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
1 1/3 cups all-purpose flour (about 6 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free buttermilk
Cooking spray
3 1/2 cups miniature marshmallows

1/4 cup unsweetened cocoa
1/4 cup evaporated fat-free milk
3 tablespoons butter, melted
1/8 teaspoon salt
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350.
To prepare cake, combine 3/4 cup boiling water and 1/2 cup cocoa, stirring until blended. Cool. Place granulated sugar, 1/2 cup softened butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until blended. Add cocoa mixture and egg substitute; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and 1/4 teaspoon salt in a bowl, stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Top with marshmallows. Bake an additional 2 minutes or until marshmallows are soft.
To prepare frosting, combine 1/4 cup cocoa, evaporated milk, 3 tablespoons melted butter, and 1/8 teaspoon salt in a medium, heavy saucepan over medium heat. Cook for 4 minutes, stirring frequently. Stir in powdered sugar and 1 teaspoon vanilla. Cook 2 minutes, stirring constantly. Drizzle frosting over cake. Cool. Cut cake into squares.

Yield: 15 servings (serving size: 1 square)

CALORIES 278(30% from fat); FAT 9.4g (sat 5.7g,mono 2.5g,poly 0.5g); PROTEIN 3.9g; CHOLESTEROL 22mg; CALCIUM 37mg; SODIUM 240mg; FIBER 1.8g; IRON 1.4mg; CARBOHYDRATE 47.5g