Tuesday, 24 April 2012


When I was 14 years old, I went to Australia for holiday. There I went to my relatives house and they baked me and my family a nice hot and delicious chocolate mud cake. I really felt like eating the whole thing up the moment I saw it. When I started eating it, I was over the moon. It tastes so good that I fell in love with it. So I've decided to share the mud cake recipe with all of you. You can try it and fall in love with it like I did!


2 cups white sugar
1 1/2 cups butter, softened
1 1/3 cups flaked coconut
4 eggs
2/3 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces marshmallow creme
3 3/4 cups confectioners' sugar
2 tablespoons evaporated milk


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.

Now the recipe is ready to be served. Enjoy! <3

Thanks to Amy for sharing this great recipe :)

Thanks for reading dear readers.  That's all for now.

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