Does anyone have a good mud cake recipe thats ok for using roll out icing on.?

Answer 1

Mississippi Mud Cake

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
PREPARATION:
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well.
Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler.

Heat until the chocolate and butter have melted, stirring occasionally.
Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved.

Raise the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended.

Pour the batter into a generously greased 3-quart bundt pan that has been dusted lightly with cocoa powder or flour. Adjust rack so cake will bake in top half of oven. Bake for about 1 hour 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Let cake cool in the pan for 15 minutes, then unmold onto a wire rack. Let cool completely.

When cake is cooled, dust lightly with cocoa powder. Serve with sweetened whipped cream or ice cream, if desired, or drizzle with chocolate or vanilla glaze. More Chocolate


ARKANSAS MUD CAKE

CAKE:

1 cup butter
4 eggs
1 cup coconut flakes, Moist style
2 cups sugar
1 1/2 cups purpose flour, sifted
1/3 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
1 cup nuts, chopped
13 ounces marshmallow cream

FROSTING:

1/2 cup butter
6 tablespoons milk
1/3 cup cocoa powder, unsweetened
4 cups confectioner's sugar
1 cup nuts, chopped

Using electric mixer, and in a large bowl, cream butter. Slightly beat eggs and add to butter. Mix well. Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together. This is a heavy batter. Do not beat.
Spread batter in greased 9x13x2 inch pan. Bake at 350 F for about 45 minutes. As soon as cake is taken from oven, spread marshmallow creme over top. Cool for 20 minutes.
To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer. Pour over marshmallow creme. Top with nuts.
Serving Size: 12.

GEORGIA MUD CAKE

1 c. butter
2 c. sugar
4 eggs
1/2 c. cocoa
1 tsp. vanilla
1 1/2 c. all-purpose flour
2 c. unsalted, chopped peanuts
1/4 tsp. salt
1 (10 oz.) pkg. mini marshmallows

Cream together butter with the sugar in the bowl of an electric mixer. Add eggs, one at a time. Add vanilla. Sift together flour, salt and cocoa. Slowly add to batter. Add peanuts. Bake for 30 minutes in 9x13 inch pan at 350 degrees. While cake is fresh from oven and still warm, top with marshmallows. Ice with Georgia Mud Cake Frosting.

GEORGIA MUD CAKE FROSTING:

1 (16 oz.) box powdered sugar
1/2 c. cocoa
1/4 tsp. salt
1/4 c. butter, melted
1/2 c. milk
1/4 c. crunchy peanut butter
1 tsp. vanilla

Sift together sugar, cocoa and salt. Pour warm butter and milk over dry ingredients. With an electric mixer, beat until dry ingredients are moistened. Add remaining ingredients; continue beating until frosting is smooth. Pour the icing over cake while it is still warm from oven. Allow cake to cool; cut into squares and serve. Makes 24 squares.

Answer 2

Refrigerate your cake before you use your fondant:
Mississippi Mud Cake

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
PREPARATION:
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well.
Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler.

Heat until the chocolate and butter have melted, stirring occasionally.
Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved.

Raise the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended.

Pour the batter into a generously greased 3-quart baking pan that has been dusted lightly with cocoa powder or flour. Adjust rack so cake will bake in top half of oven. Bake for about 1 hour 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Let cake cool in the pan for 15 minutes, then unmold onto a wire rack. Let cool completely.