This month The Cake Slice bakers chose to bake Mississippi Mud Cake. And this month I was actually able to join the group! And just in time because spring cleaning is in the air for the group! I woke up today at 5:30 am and baked this cake. Talk about last minute! It was easy to put together since you melt the butter with the cocoa powder and then add the rest of the ingredients. I thought perhaps the butter had separated because it seemed like there was an oil pool when I added the rest of the ingredients. I guess it didn’t matter since it all came out well in the end.
Here’s what the brownie/cake looked like after 25 minutes in the oven:
After 2 sticks of butter and 2 cups of sugar and baking in the over for about 25 minutes, you spread 4 cups of mini-marshmallows on top and bake it for 3 more minutes. I baked it for a bit longer… I love burnt marshmallows on my s’mores and I was trying to go for that. Didn’t quite make it, but it’s A LOT of marshmallows:
After that you top the marshmallows with the frosting which took a box of powdered sugar, 1 more stick of butter, some evaporated milk and vanilla. Yipes. The frosting didn’t exactly spread, so I kind of smushed it all over. I guess that’s where the ‘Mud’ comes into play with this brownie/cake.
The Beau wanted me to get it out of the house ASAP since he didn’t want that much temptation sitting around with just the two of us. As it happened, today was also my Knitting University class so I took it to class with me. The classes are held once a month (just like The Cake Slice) at the knitting store Unwind in Burbank, CA. I don’t know why, but the 2 times I’ve been to class, I’ve left the class feeling quite wound up – the exact opposite of the store’s name! My fellow knitters welcomed the sweet diversion and the Beau was happy that I brought home just enough for us to eat (and for me to take the 1st picture!).
Take a look at the other Cake Slice Bakers blogs to see how their mud cake turned out! You’ll go into a chocolate coma just looking at all the mud brownie/cakes!
Last Cake: Burnt Sugar Cake
Next Cake: Who knows? I will say it’s a toss-up between 2 selections! Stop by next month!
Archive for February, 2010
These were baked for Christmas last year and although they do appear flat, they also look very inviting! My niece Chelsea took this picture so that could be the reason too. Here’s a picture I took of the cookies I baked for this week’s assignment – which would you rather eat?:
Kait of Kait’s Plate selected Dorie’s recipe for My Best Chocolate Chip Cookies this week. Check out Kait’s blog and see how the cookies turned out for her, you can also see her fabulous photos of her baking and cooking skills! As an added bonus you’ll find the recipe there too!
The P&Qs for these cookies were predominantly about the flatness of the cookies. I didn’t remember them being especially flat when I baked them for Christmas. This time around, I didn’t have my nuts or chocolate chopped when it came time to mix them into the batter. So it was a while before I mixed them in which could account for the flatness this time around. I am the world’s slowest chopper, do you remember the Top Chef episode where, was it Jen?, she took FOREVER to chop the onions? Well, that’s me except I’m slower. Seriously, I got a little blister from chopping three bars of bittersweet chocolate. (I’m crying you a river right now…) The butter might have been a little too soft by then but I plugged on, no time to let it harden up in the refrigerator. I used a baking sheet with parchment paper and another smaller sheet with a Silpat. Can you see the difference between using the two:
I baked these as a Valentine gift for the Beau. I apologized for the flatness but he pooh-poohed that away. He loved these cookies as-is! He said he liked the flatness, so the cookie doesn’t end up being too doughy and also because it focuses on the chocolate chips. He thought these cookies were serious business – chocolate chips with emphasis! Of course, he took them into work, because even though they’re serious business we don’t need to make short work of it. (HAH – I’m trying to be funny – is it working?)
Last Week: Rick Katz’s Brownies for Julia
Next Week: Honey-Wheat Cookies
Well, I baked these brownies last week but did not have time to post about it. I worked overtime last week and actually stayed in town in Rancho Bernardo. Better later than never I suppose.
Tanya of Chocolatechic selected Rick Katz’s Brownies for Julia (Child) picked these brownies for us TWD Bakers to bake last week. You have to visit Tanya – she takes the most fantastic photos of her baking process. And I love to read her posts, she is able to say so much without going on and on about everything (um, like me…). You’ll also be able to get the recipe there too. Her brownies turned out really chocolatey and gooey – looks soo chocolatey delicious!
The P&Qs had a lot to say about these brownies being way gooey. I love gooey brownies but I don’t like to cut gooey brownies into pieces so I used my mini-muffin pan instead. Perfect! I did bake them an extra minute which got rid of the gooey-ness. Was that a good thing? It was still soft in the middle but I think next time I’ll go for the gooey since it seemed fairly easy to get the mini-brownies out of the pan.
The Beau took these to work and came home with an empty pan. I saved a couple for me to take to work for my lunch and was so glad I did! But I was also glad we didn’t have any left waiting to eat – it’s hard to practice portion control with chocolate brownies…
Last Week (or two): Milk Chocolate Mini-Bundt Cakes
Next Week: My Best Chocolate Chip Cookies
This week Kristin of I’m Right About Everything selected Milk Chocolate Mini-Bundt Cakes. Please visit Kristin and see how her mini-bundt cake turned out (and just your luck – you get the recipe too!).
I don’t own a 6 mini-bundt cake pan but a 4 mini-bundt cake pan. The batter only filled 3 of them. I was tempted to buy a 12 mini-bundt cake pan because they were more serving size. O, well, this way the Beau and I can share one, on 3 separate occasions! HAH!
This was the first time I used the mini-bundt pan and I’m really pleased with the results! I’ll have to buy a can of Pam though. I didn’t have any and used an olive oil mist sprayer instead. I think that’s why the air bubbles showed up, the mist left little blobs of oil all over.
I don’t use corn syrup that often so of course when I wanted to use it, I couldn’t open the bottle! I had to run hot water all over the lid for a while to dissolve the hardened corn syrup around the lid. Still couldn’t open it. So I added a tab of butter to the melted chocolate and was going to add some milk to make a ganache topping when the Beau opened the corn syrup for me! So what I ended up with was gla-nache! There didn’t seem to be enough for all 3 mini-bundts so I dusted them all with powdered sugar. (Which hides a multitude of ugliness…)
Well, we just finished off one of them and we both think it tasted really good. The Beau gave it a 4 out of 5. He didn’t think the powdered sugar was necessary until I told him I used it to hide the ugliness. =)
Last Week: Cocoa-nana Bread
Next Week: Rick Katz’s Brownies for Julia