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.


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
2ounces semi-sweet chocolate, chopped (NOT melted)
1/2cup packed dark brown sugar
1/4cup unsweetened cocoa
1 3/4cups boiling water


  1. Preheat oven to 350F. Lightly oil an 8-by-6-inch baking pan.
  2. 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.
  3. 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.
  4. 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).
  5. 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%