nch pan at 300 degrees for 30 minutes.
While hot
Cream together butter, sugar and eggs, then add dry ingredients, mixing well.
Pour into oblong pan and bake at 350\u00b0 for 30 to 40 minutes.
Pour marshmallow cream over hot cake.
Cool. Top with Icing for Mississippi Mud Cake.
Grease and flour 13 x 9 x 2-inch baking pan.
Preheat the oven to 350\u00b0.
In large mixing bowl, cream butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, salt and cocoa; stir into creamed mixture.
Add pecans, coconut and vanilla; beat well. Turn the batter into prepared pan, smooth the top.
Bake for 30 to 35 minutes.
Test with a wooden pick.
Remove from oven; sprinkle top with marshmallows.
f a metal spoon.
For the filling, measure the chocolate
Preheat oven to 325\u00b0F. Grease and line an 8 1/2 inch square baking pan with parchment paper. Heat butter, chocolate, sugar, 1 cup hot water, whisky and coffee in a medium saucepan over low heat, stirring, until smooth. Allow to cool then fold in flour and cocoa powder. Add eggs. Transfer to prepared pan and bake for 1 hour 15 mins. Let cool for 10 mins then remove and let cool completely on a wire rack. Serve dusted with cocoa powder or powdered sugar.
n pan on wire rack for 20 minutes.
remove from
Cream sugar and shortening.
Add eggs and beat well.
Add cocoa and flour to mixture.
Add vanilla and nuts.
Pour in greased and floured 13 x 9 x 2-inch pan.
Bake 30 to 35 minutes at 300\u00b0.
Spread marshmallows evenly over top of cake.
Return cake to oven for 5 minutes.
Then frost with Mississippi Mud Frosting.
Cream together the sugar, 1 cup of margarine and cocoa.
Beat eggs with vanilla.
Add flour.
Beat well.
Add coconut, coconut extract and chopped nuts.
Spread in a 9 x 13-inch cake pan (well-greased).
Bake at 350\u00b0 for 30 to 40 minutes.
Immediately after taking from the oven, spread with marshmallow cream.
Spread with Mississippi Mud Cake Frosting.
Place oven rack in the center of the oven and preheat to 350\u00b0. Place all ingredients in a large mixing bowl.
Blend with electric mixer on low speed for 1 minute.
Scrape down sides of bowl with spatula.
Increase mixer speed to medium and beat 2 minutes more. Scrape down sides again if needed.
Pour batter into prepared pans. Place in an oven and bake 40 - 42 minutes until the cake springs back when lightly pressed with your finger.
When done cool on racks.
ake at 350F (medium oven) for 35 minutes or until toothpick
For the Brownie Batter: Gently melt
smooth out evenly.
Bake for 35 minutes or until a
Cream the butter and sugar.
Add the eggs and vanilla and beat.
Add the flour, salt and cocoa; beat 1 or 2 minutes.
Add the coconut and nuts last.
Bake in a greased and floured pan (use a 9 x 13-inch pan) for 30 or 45 minutes at 350\u00b0.
Remove from the oven.
Immediately spread marshmallow cream on hot cake and then top with your favorite chocolate frosting.
Cake:
Cream oleo and sugar; add eggs, cocoa and flour, beating after each addition.
Thoroughly beat mixture; fold in coconut and nuts and mix well.
Add up to 1/2 cup of milk if needed to thin mixture.
Prepare sheet cake pan or three 9-inch pans with Baker's Joy; pour in mixture and bake at 350\u00b0 until cake will pass the \"toothpick test\" for doneness.
Combine flour, pecans and butter.
Press in pan, 13 x 9 x 2-inch.
Bake at 325\u00b0 for 20 to 25 minutes.
Cool.
Combine cream cheese, powdered sugar, 2 cups whipped topping and vanilla.
Beat at medium speed with electric mixer 1 minute or until smooth. Spread over crust.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.