Mississippi Mudslide Cake


Here is the full recipe for Mississippi Mudslide Cake:


2 large eggs

2 1/2 cups all-purpose flour

1 tsp baking powder

2 tsp baking soda

1/2 cup unsweetened cocoa powder

1/2 cup confectioners’ sugar

1/2 tsp cornstarch

6 oz dark chocolate chips

2 cups granulated sugar

1 tsp kosher salt

1 tbsp vanilla extract

1 cup vegetable oil

1 cup chocolate sandwich cookies, crushed

1 tsp instant coffee

1 cup buttermilk

2 1/2 cups heavy cream

2 tbsp Bailey Irish cream liqueur

2 tbsp Kahlua liqueur

1 cup hot water


Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, cocoa powder, confectioners’ sugar, cornstarch, and dark chocolate chips. Mix well.

In another mixing bowl, beat the eggs until they are light and fluffy.

Add the granulated sugar, salt, vanilla extract, and vegetable oil to the beaten eggs. Mix well.

Add the dry ingredients to the egg mixture and mix until just combined.

Fold in the crushed chocolate sandwich cookies.

Dissolve the instant coffee in the buttermilk and add it to the batter. Mix well.

Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the frosting. In a large mixing bowl, whip the heavy cream until stiff peaks form.

Fold in the Bailey Irish cream and Kahlua liqueurs.

Once the cake is done, remove it from the oven and let it cool for 10 minutes.

Poke holes all over the top of the cake with a fork.

Pour the hot water over the top of the cake, allowing it to seep into the holes.

Spread the whipped cream frosting over the top of the cake.

Sprinkle some crushed chocolate sandwich cookies over the top of the frosting.

Serve the cake and enjoy!

This delicious Mississippi Mudslide Cake is perfect for any special occasion or just as a sweet treat for your family and friends.

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