Many
years ago, for Arnold's birthday, Donna made him two Mississippi Mud cakes -
mostly because we were afraid one wouldn't be enough. One was enough. This is a
VERY rich cake. As Dad Robbins used to say, "Richer'n a yard o' poop up a
bull's butt." Only he didn't say 'poop' and he didn't say 'butt'.
Chocolate cake:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs
2 bars (1.5 ounces each) Dark Chocolate, melted and cooled
1 teaspoon vanilla extract
1 1/4 cups milk
1 bar (1.5 ounces) Dark Chocolate, chopped
1/2 cup chopped pecans
Chocolate Frosting:
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
2 tablespoons milk
1 bar (1.5 ounces) Dark Chocolate, melted and cooled
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans, toasted*
*To quickly toast pecans, spread them on a
microwave-safe plate. Microwave on high (100% power) for 1 minute. Stir.
Microwave 30 seconds more or until toasted.
Make the cake:
Preheat the oven to 350°F. Butter and
flour 13-inch by 9-inch baking pan.
Mix together flour, baking powder,
baking soda and salt in a medium bowl; set aside.
Place butter in the 4 1/2-quart bowl of
a heavy-duty electric mixer fitted with the paddle attachment. Beat 30 seconds.
Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Add
eggs, one at a time, beating after each addition. Beat in melted chocolate and
vanilla extract. Add the dry ingredients alternately with milk, beating just
until combined after each addition. Stir in pecans and chopped chocolate.
Spread in prepared pan.
Bake for 40 minutes or until a
toothpick comes out clean when inserted in the center. Cool cake in the pan on
a wire rack.
Make the chocolate frosting:
Combine butter, sugar, milk, chocolate
and vanilla extract in mixing bowl. Stir until smooth. Frost cake and sprinkle
with pecans. Cut into 3-inch squares.
Jenny's Fruit Salad with Vanilla Sauce
1 large can sliced Peaches
1 large can sliced Pears
1 large can Pineapple chunks
1 C each seedless Red and Seedless
White Grapes
3-4 Bananas, sliced
1 3 oz box Vanilla Instant Pudding
Empty peaches and pears into bowl and
cut into bite-sized pieces. Add pineapple and drain off juices. Add bananas,
grapes and pudding; mix well and serve.