domingo, 9 de enero de 2011

Mississippi Mud Cake

Hi dears!!

Today is all about cakes. Before my “break” I told you that I had prepared a pie for a good friend´s birthday. Luckily the pie has a big success, the truth was that I was very scared because there will be too much people but this cake is perfect because is very heavy so people doesn´t like to eat too much. 

Hoy es todo sobre postres. Antes de mi “descansito” os conté que había preparado la tarta de cumpleaños para la fiesta de una amiga. Afortunadamente la tarta fue un éxito. La verdad es que estaba muy asustada porque iba a haber mucha gente pero esta tarta fue perfecta ya que es un poco empalagosa y con un poquito que se coma ya es suficiente.

Here you can find the recipe too :)

La receta:

1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 cup self-rising flour
1/2 cup baking cocoa
1 cup chopped pecans
1 jar (7 ounces) marshmallow creme
1/2 cup butter or margarine, softened
3 3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1 tablespoon vanilla extract
4 tablespoons milk, more if needed
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.



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