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My review
Mississippi Mud Cake III
Carol
"This cake has a little something different added to it - yes, rum. This is the little something extra."
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Ingredients
servings 363Original recipe yields 14 servings (1 - 9 or 10 inch tube cake)
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Directions
{{model.addEditText}} Print- Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
- In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
- Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
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Reviews
Read all reviews 1922 Ratings
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Most helpful positive review
7/13/2008
Thank you thank you! I found this recip originally in a book of southern recipes and fell in love. Unfortunately over the course of several moves I lost the cookbook and for the life of me cou...
Most helpful critical review
8/10/2007
I liked this recipe. It is thicker than sponge cake but not as dense or sweet as original mud cake. I followed the recipe to the letter except for increasing the amount of rum to 1/3 cup. Initia...
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7/13/2008
Thank you thank you! I found this recip originally in a book of southern recipes and fell in love. Unfortunately over the course of several moves I lost the cookbook and for the life of me cou...
4/20/2003
Excellent cake! Very rich, but not too sweet. A big hit the two times I made it. I definately needs to cool completely before you turn over the bundt pan. It's so moist it will come apart if...
10/21/2006
I've made this cake several times and it's always successful. Sometimes, I soak dried cherries in the rum (or whiskey) and add those in.
7/16/2006
I always make my cakes from scratch, and this one is definitely a keeper. This recipe makes a wonderfully moist, rich cake that is not too sweet. I used a 1/3 c rum. Next time I think I might ad...
2/14/2008
Excellent cake! I made it for a Valentines day treat. I didn't have dark rum, so I used light. Also I had semi-sweet chips, so I used those instead of unsweetened. It came out great! I also ...
8/10/2007
I liked this recipe. It is thicker than sponge cake but not as dense or sweet as original mud cake. I followed the recipe to the letter except for increasing the amount of rum to 1/3 cup. Initia...
2/8/2001
Very good cake. Moist, rich, but not too rich, not too sweet, and verrrry chocolatey. I don't have a tube pan, so I made the cake in a 4 x 8 loaf pan - two of them, actually. I'd watch the ba...
6/2/2000
Carol, you are a genius. It is the most amazing chocolate cake I have ever eaten. My friends and family adore it too. It is now our special occassion cake. Thanks, Colleen
4/22/2011
Fantastic! Very moist and dense. My Dad tasted the rum but not the coffee. I tasted the coffee but not the rum. I used espresso and it had an intense espresso flavor when it was warm. Cake ...