Page 188 - UMass2018_CookBook

Ingredients
Serves 12
1 cup (16 tablespoons) unsalted butter, plus more for greasing
Cocoa powder, for dusting
1 3⁄4 cups strong, freshly brewed coffee (or 3 tablespoons instant coffee dissolved in 1 3⁄4 cups hot water)
1⁄4 cup bourbon, brandy or coffee liqueur
8 ounces semi-sweet chocolate chips
1 1⁄2 cups granulated sugar 2 cups all-purpose flour 1 teaspoon baking soda 1⁄4 teaspoon salt 2 large eggs 1 teaspoon vanilla extract
2 tablespoons heavy cream or coffee
Mississippi Mud Cake
Chan Family, Lexington, MA
“This recipe used to be a joke because
I had a 50% success rate with making it. But it really is super easy to make if you can follow recipes better than I can! I love that you don’t need a mixer; everything can essentially be dumped in.” — Edith Chan
Preparation
1. Preheat oven to 275°F.
2. Grease a 10-inch Bundt or angel food cake pan with butter; dust with cocoa powder.
3. Place the coffee and bourbon in a
small saucepan over low heat for 5 minutes. Add 5 ounces of the chocolate chips and the butter; stir until melted. When the mixture is smooth, add the sugar and stir until dissolved.
4. Remove the pot from heat and let the mixture cool for several minutes. Transfer the mixture to a large bowl.
5. Add the flour to the chocolate mixture about 1⁄2 cup at a time, stirring after each addition. Add the baking soda and salt and stir until smooth.
6. Add the eggs and vanilla and stir until incorporated.
176 | TASTE OF HOME