Blue Heron Mississippi Mud Dessert Recipe

This dessert recipe is sponsored by Great River Organic Milling, and features two decadent chocolate layers with a rich peanut butter layer in between, topped with marshmallows and a chocolate sauce.



From the Capper's Farmers recipe archive
Fall 2018

  • Mississippi mud cake
    This decadent dessert features chocolate with a rich layer of peanut butter, topped with marshmallows and chocolate sauce.
    Photo by Getty/Andrew!Norton
  • Mississippi mud cake

Yield: 9 servings

Enjoy these delicious recipes from the Capper's Farmer recipe archives that are perfect for the winter holidays!

Ingredients:

  • 4 squares (1 ounce each) unsweetened baking chocolate
  • 1-1/3 cups plus 1/2 cup butter, softened, divided
  • 2-1/2 cups granulated sugar, divided
  • 6 large eggs, divided
  • 2 cups Great River Organic Milling All Purpose White Flour, divided
  • 1-1/2 teaspoons vanilla, divided
  • 1/2 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 3 cups miniature marshmallows
  • 4 tablespoons milk
  • 3 tablespoons unsweetened cocoa
  • 2 cups powdered sugar

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-by-9-inch pan; set aside.
  2. Microwave chocolate in a microwave-safe bowl for 40 seconds. Stir, and continue microwaving in 30-second intervals until melted.
  3. Beat 1 cup butter and 2 cups granulated sugar with an electric mixer on medium speed until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add 1 cup flour, beating at low speed just until blended. Add 1 teaspoon vanilla.
  4. Spread half the batter into the prepared pan.
  5. Beat peanut butter, brown sugar, 1⁄3 cup butter, and remaining granulated sugar with an electric mixer on medium speed until light and fluffy. Add remaining eggs, 1 at a time, beating well after each addition. Add the baking pow-der and the remaining flour, and beat on low until thoroughly blended.
  6. Spread peanut butter mixture evenly over batter in pan, and top with remaining batter.
  7. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cover with marshmallows, and set aside.
  8. Melt remaining butter in a saucepan over medium heat. Add milk and cocoa, whisking constantly. Gradually add powdered sugar and remaining vanilla, and mix until smooth. Pour over marshmallows.
  9. Place in the still-warm oven or under the broiler for 30 seconds to 1 minute, or until marshmallows are melted. Watch closely if broiling, so it doesn’t burn.

 More from the Capper's Farmer recipe archives:

For more great recipes using Great River Organic Milling products, visit Great River Milling.


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