Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Ingredients
Instructions
Preheat the oven to 350°F/180°C/Gas Mark 4). Grease a 9" × 13" (23 × 33 cm) baking pan with softened butter, then dust with flour.
In a small saucepan, combine 16 Tbsp. (8 oz./225 g) unsalted butter, cut into chunks, and ½ cup (40 g) unsweetened cocoa powder and cook over medium heat, stirring often, until smooth, 2–3 minutes.
In a large bowl, whisk together 2 cups (400 g) granulated (caster) sugar, 1½ cups (195 g) all-purpose (plain) flour, ⅛ tsp. fine salt, 4 eggs, beaten, and 1 tsp. pure vanilla extract. Add the chocolate/butter mixture and whisk to incorporate everything into a thick, smooth batter. Stir in 1 cup (125 g) chopped pecans, then quickly pour the batter into the pan.
Bake for 25–30 minutes, until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.
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