mississippi mud pudding cake…

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So in case I haven’t mentioned it yet, I really like sweets. Like I really really like sweets, no cake, cookie, candy, or pie can pass my way without me having just a small piece. One night last week my ultimate nightmare came true, there was nothing sweet in my house. Honestly the only ingredients I had was what I threw together to make this version of Mississippi Mud Cake. Now if you’ve ever had real mud cake, you know this isn’t “the real ” thing, but honestly I think my version is so much better. First my “frosting” is pudding which keeps the cake so moist, even days after making. Second my cake is from a box mix, so this whole thing is going to take you about 30 minutes to make. No this isn’t the most glamorous fancy foodie dessert, but it is quick easy and delicious. So if your a fan of chocolate, marshmallows, and peanuts, your gonna love this one… So go ahead, get a bit “muddy” this week, promise it’s worth it…

from me two you,

Sarah

mississippi mud pudding cake

1 box chocolate cake mix

2 eggs

1/2 C. vegetable oil

1 T. butter

1/2 package of instant chocolate pudding

1/2 C. milk

1/4 C. salted peanuts

1 1/2 C. mini marshmallows

1/4 C. chocolate chips

  • mix chocolate cake mix, eggs, and oil together. batter will be thicker than normal, almost like a dough.
  • press dough into bottom of greased 9 x 13 pan. bake at 350 degrees for 20 minutes. (note: once you place cake into oven, immediately begin making frosting, so frosting will be finished by the time the cake is done from the oven.)
  • to make the frosting begin by melting 1 T. butter in small saucepan.
  • once butter is melted, whisk in dry pudding mix and gradually whisk in milk.
  • once all milk is well combined, stir in with a wooden spoon, nuts, marshmallows and chocolate chips.
  • once the cake has finished baking remove the cake from the oven, and turn the oven OFF. top the hot cake with the frosting , making sure to spread frosting evenly.
  • place cake back into oven for 2 minutes
  • after 2 minutes, remove cake from oven, and “scrape” – “twirl” – ” marble” what ever you want to call it, but just try to spread around the frosting layer so the marshmallows are spread out a bit.
  • you can eat this cake hot or cold, it is best stored covered in the fridge, and will last up to a week, if you don’t eat it all before then. I also highly recommend a tall glass of milk with this one… hope you enjoy

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10 thoughts on “mississippi mud pudding cake…

  1. Wow! Those look so delicious. I have had a nasty bug and no appetite for a 4 days now, but I think these just did the trick. Unfortunately, I I don’t have any… yikes, I will have to see if a good old fashioned Yoo-hoo drink will do the trick until I can try these out this weekend. Thanks for sharing!

  2. Looks delicious Sarah –love how you threw this together with what you have in the house. Thanks for sharing –who knew you can make mud cake so quickly?

    • thanks anne…i was really suprised how well these came out too..but needless to say they were all gone in a few days…so i guess i’ll be making them again soon…hope you have a good day..sarah

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