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Mississippi Mud takes the cake

Published Jun. 15, 1995|Updated Oct. 4, 2005

Another interesting name is Mississippi Mud Cake, a popular dessert according to the cooks who shared their recipes. Rich chocolate cake is topped with miniature marshmallows and then chocolate frosting.

Half and Half Cookies are found in many Northeast bakeries. Maureen Todaro notes that they are also called Black and Whites or Half Moons depending upon where you find them.

Turkish Delight is a Middle Eastern confection flavored with fruit juice or jelly and often containing nuts. Cut it into cubes and coat the squares with confectioners' sugar. It is a nice addition to a sweet tray.

For: Mary Ann Brown of St. Petersburg.

From: Marilyn Charlier and T.O. DeMilt of St. Petersburg, Beverly Elliott and Madeline Pynn of Seminole, Barbara Small of Palm Harbor, Pat Bond, Angela Maucione and Margo Flowers of Clearwater and Janet Battey, Peggy Marchese, Mildred Bollone, Martha McGill, Virginia Mincey and Ruby Vaughn of Clearwater.

Recipe: Mississippi Mud Cake.

Mississippi Mud Cake

{ pound butter or margarine (2 sticks)

2 cups sugar

4 eggs

\ cup baking cocoa

} teaspoon salt

1{ cups all-purpose flour

1 teaspoon vanilla extract

1{ cups flaked coconut

1{ cups chopped pecans

1 7-ounce jar marshmallow creme (or about 1{ cups miniature marshmallows)

Frosting:

cup baking cocoa

\ pound butter or margarine (1 stick)

{ teaspoon vanilla extract

[ teaspoon salt

cup light cream or milk

1 pound confectioners' sugar

Cream butter and sugar in large mixing bowl. Beat in eggs, one at a time. Sift together cocoa, salt and flour; add to egg mixture. Stir in vanilla, coconut and chopped nuts.

Pour batter into greased and floured 9- by 13-inch pan. Bake at 350 degrees 30-35 minutes or until cake tests done. Remove from oven and, while hot, either spread with marshmallow creme or cover with miniature marshmallows, spreading them after they have melted. Let cake cool, then cover with frosting.

Frosting: Beat cocoa, butter, vanilla, salt, cream and confectioners' sugar in a medium mixing bowl until fluffy. Spread over marshmallow layer on cake.

Notes: No baking powder or baking soda is used in this cake. Marilyn Charlier writes that half the frosting recipe makes plenty. Amounts of ingredients used by different cooks range from no salt to } teaspoon, from 2 tablespoons baking cocoa to { cup. Several recipes indicate coconut as optional. In the frosting, some use evaporated milk as the liquid.

For: Mary Eveline Sicard and Carol Conley of St. Petersburg.

From: Lorraine Johnston of St. Pete Beach, Bernadette Quinn of Spring Hill and Maureen Todaro of Holiday.

Recipe: Half Moon Cookies (or Black and Whites or Half and Halfs).

Half Moon Cookies

1 cup margarine (2 sticks)

1{ cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

{ teaspoon baking soda

{ teaspoon salt

Beat margarine, sugar and eggs until light and fluffy. Add sour cream and vanilla. Add flour, baking powder, baking soda and salt that have been sifted together; mix well. Refrigerate 1 hour. Drop by large tablespoonfuls onto greased cookie sheets; flatten. Bake at 375 degrees 12-15 minutes. Cool on wire racks and frost bottoms half white and half chocolate.

Lorraine's Frosting:

1 pound confectioners' sugar

{ cup shortening or margarine

\ cup milk

{ teaspoon vanilla extract

Dash of salt

{ cup baking cocoa (added to half of frosting for chocolate part)

Beat together the confectioners' sugar, margarine, milk, vanilla and salt at low speed for 2 minutes, then high speed for about 5 minutes. Add cocoa to half of mixture. Frost cookies half and half.

For: Helen Adornato of Gulfport.

From: Henry McAlarney of Hudson.

Recipe: Turkish Delight from Finest in Middle East Recipes.

Turkish Delight

8 envelopes unflavored gelatin

2 cups sugar

1 cup water

[ teaspoon salt

{ cup undiluted frozen orange juice concentrate, thawed

1 cup finely chopped nuts

Blend together the gelatin and sugar in a 2{-quart saucepan. Stir in water and salt. Place over low heat, stirring constantly, until gelatin and sugar are dissolved. Let simmer 20 minutes, stirring occasionally. Remove from heat and stir in the orange juice concentrate. Chill, stirring occasionally, until slightly thickened. Stir in nuts. Rinse an 8-inch square pan with cold water. Turn gelatin mixture into pan and chill until firm. Unmold; dust with confectioners' sugar; cut into squares. Dust with more confectioners' sugar and put in paper candy cups.

Recipe requests

Philip Costa of Clearwater is looking for your favorite Batter recipe to be used in making Battered, Fried Fish.

Vera MacGilvray of Spring Hill enjoyed Chicken Murphy at an Italian restaurant and a Greek diner in New Jersey. It is a hot, spicy dish served with pasta. There is a salsa-type sauce made with sliced onions, green peppers and mushrooms. Do you have the recipe?

Spinach Pie made with filo dough is the recipe Walter Gotz of Spring Hill would like to have.

You Asked For It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked For It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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