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Mississippi Mud Cake

Posted By elizabeth On November 1, 2009 @ 1:50 am In Shabbos Recipes | 9 Comments


Serves 12-16 servings

Ingredients
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted margarine
1/3 cup cocoa powder
1 cup water
1/2 cup pareve milk plus 1 tablespoon white vinegar
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows

For the frosting:
1/4 pound unsalted margarine
1/3 cup cocoa powder
1/2 cup pareve milk plus 1 tablespoon white vinegar
1 (16 ounce) box confectioners’ sugar
1 teaspoon vanilla extract
Pinch salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

Preparation
Preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan.
Sift the flour, sugar, baking soda and salt into a medium mixing bowl.
Place the margarine in a small sauce pan and when melted, add the cocoa and water and bring to a boil. Add the boiling cocoa mixture to the dry ingredients and stir until just combined. Add the pareve milk and white vinegar, eggs, and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Sprinkle the marshmallows over the cooled cake.

Transfer the margarine in a medium saucepan and when melted, add the cocoa powder and pareve milk and white vinegar, and bring to a boil. Remove from the heat and add the confectioners’ sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.


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