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Mississippi Mud Cake

From my editor, Jo Anne Durako, comes one of her many chocolate dessert recipes. Jo Anne encountered folks from the Deep South for the first time during college. She bridged the cultural gap through an appreciation of regional food, including this easy cake recipe. Jo Anne uses semi-sweet chocolate but bittersweet works just as well. Fast, easy, decadent.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 10 servings

2 C. flour

1 tsp. baking soda

Pinch of salt

1 1/2 C. coffee

1/2 C. bourbon

8 oz. semi-sweet chocolate, chopped

2 sticks butter, cut into pieces plus extra for greasing pan

2 C. sugar

2 eggs, slightly beaten

1 tsp. vanilla

cocoa for dusting pan

Optional but highly recommended: whipped cream



Preheat oven to 275°. Mix flour, baking soda and salt in a bowl and set aside.


Heat coffee and bourbon in a double boiler for 5 minutes. Add chocolate and stir until smooth. Add butter and stir until smooth. Remove from heat and add sugar. Stir until smooth.


Cool for about 3 minutes. Add half the flour mixture to the chocolate mixture. Stir, then add remaining half. Beat for 1 minute. Add eggs and vanilla. Beat until smooth.


Butter Bundt pan and dust with cocoa.


Bake for 1 1/2 hours. Cool before removing from pan. Serve with whipped cream.

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