Mississippi mud cake #3

Yield: 12 Servings

Measure Ingredient
10 ounces Butter
10 ounces Semisweet chocolate
1⅔ cup Sugar
2⅔ cup Brewed coffee
½ cup Hiram walker triple sec (or another orange liquor)
2⅔ cup Flour
2 teaspoons Baking soda
3 \N Eggs
1½ teaspoon Vanilla (you have to use real vanilla; trust me)

From: c_walker@... (c_walker)

Date: Sun, 30 Oct 1994 19:37:00 +0000 Mississippi Mud Cake - 1 10" Bundt pan or 12 Bundt-lettes Preheat oven to 275 deg. F. Melt slowly in double boiler (large stainless steel bowl over large saucepan of simmering water will do) the butter and chocolate. Add sugar, coffee and Triple Sec, and let cool for 5 minutes.

Pour into large mixing bowl. Sift together flour and soda three times then add to chocolate mixture one cup at a time. Beat in eggs and vanilla. Mix on low speed about 5 min.

Grease Bundt pan very well. (Cooking spray works best, Sysco brand if you can get it) Dust pan with twice sifted cocoa VERY well. (It is best to do this immediately before baking to achieve good results.) Bake for 45 minutes. Rotate pan. Bake for another 45 min. Remove from oven and let cool exactly 18 min. Remove from pan (invert pan onto baking paper or whatever) and allow to cool for 30 min. Serve alone or with whipped cream.



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