Msg: 3001 *Conference*

08-13-92 10:29:03

From: DREW BLANCHAR

To : ALL

Subj: MISSISSIPPI MUD

Mississippi Mud Cake
      serves 1-12
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In a small heavy saucepan, melt over low heat, stirring until smooth.
   1 Cup BUTTER
   4 oz  UNSWEETENED CHOCOLATE Remove from heat and set aside. Preheat oven to
350 F.

In a large mixing bowl, beat until foamy
   4 EGGS Slowly beat in
   2 cups SUGAR until mixture is thick and pale.

Slowly mix the CHOCOLATE/BUTTER into the EGGS/SUGAR stirring until completely
blended.  Stir in
   2 tsp VANILLA

Sift into batter, mixing just until blended
   1 cup FLOUR

Spoon batter into well-buttered 9-inch springform pan. Carefully spread bater
to form an even layer. Bake cake about 30 minutes, until top is just beginning
to crak and is firm to the touch.   Cool cake in pan.

In a small saucepan, cook over low heat, stirring constantly
   6 oz SEMI-SWEET CHOCOLATE
   2 tb BUTTER
   3 tb strong COFFEE or KALUA

Unmold cool cake (or not as you prefer). Spread the CHOCOLATE/BUTTER/COFFEE
frosting over the cake.

Combine
   1/2 cup coarsely chopped PECANS
   1/2 cup shredded sweet COCONUT and sprinkle/spread over the moist frosting.

Dense! Rich! Moist as Mississippi mud! A small (1"x 1") piece may be all novice
sweet-tooths can handle.