With all the disappointments and set backs lately I feel it’s only natural to crave my favorite comfort food. CHOCOLATE, yum! It’s always brownies, chocolate chip cookies, fudge or cake. So, I’ll indulge in some Mississippi Mud Cake tonight. My taste buds are so ready! It’s rich and not at all complicated to prepare! Here are the ingredients and preparation instructions.
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-oz squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
ice cream, for serving
Preparation: Preheat oven to 275°. Sift the ﬂour, salt and the baking powder together, ensuring it is mixed well. Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler. Heat until the chocolate and butter have melted, stirring occasionally. Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved. Raise the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended. Pour the batter into a generously greased 3-quart Bundt pan that has been dusted lightly with cocoa powder or ﬂour. Adjust rack so cake will bake in top half of oven. Bake for about 1 hour 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cake cool in the pan for 15 minutes, then unmold onto a wire rack. Let cool completely. When cake is cooled, dust lightly with powdered sugar.
I always feel better after eating some chocolate, it serves me very well as the perfect comfort food when I’m in a funk! The added spirits was a bonus! It’s completely optional to serve with ice cream, but why not! Enjoy!
Until Next Time…