Mississippi Mud
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 6 servings
- Prep: 15 mins
- Cook: 30 mins
The proportion of pudding to cake is perfect if baked in an 8-by-6-inch pan. If you don't have one, use any small deep casserole dish with a 5- to 6-cup capacity.
Ingredients
- Batter:
- 1cup all-purpose flour
- 2/3cup sugar
- 3tablespoons unsweetened cocoa powder
- 2teaspoons baking powder
- 1/8teaspoon salt
- 1/2cup 2% reduced-fat milk
- 2tablespoons vegetable oil
- 2teaspoons vanilla extract
- Topping:
- 2ounces semi-sweet chocolate, chopped (NOT melted)
- 1/2cup packed dark brown sugar
- 1/4cup unsweetened cocoa
- 1 3/4cups boiling water
Instructions
- Preheat oven to 350F. Lightly oil an 8-by-6-inch baking pan.
- To prepare batter, combine flour, sugar, cocoa, baking powder and salt, stirring well with a fork. Mix in milk, oil and vanilla, and transfer batter to prepared pan.
- To prepare topping, scatter chopped chocolate over the batter. Combine brown sugar and cocoa and sprinkle over batter. Pour boiling water slowly and evenly over batter and topping. Do not stir.
- Bake 30 to 35 minutes, until cake pulls slightly away from the edges of pan and is shiny and firm in the middle; don’t overbake. (If using a larger baking dish, check it at 20 to 25 minutes).
- Remove from oven and cool 10 minutes. Spoon into dessert dishes, and serve with ice cream or frozen yogurt, if desired. Serves 6.
Recipe by Crescent Dragonwagon.
Nutritional Info *per serving
- Calories 350
- Glycemic Load 15
- Fat 9g
- Saturated Fat 3g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 2.5g
- Cholesterol 0mg
- Sodium 230mg
- Potassium 210mg
- Carbohydrate 68g
- Fiber 3g
- Sugars 47g
- Protein 4g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 15%
- Iron 15%
