I baked this Mississippi mud cake for Alex R to celebrate his work permit. I got this recipe at Food Netowork website.

2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 pound unsalted butter
1/3 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 ounces mini marshmallows

For the frosting:
1/4 pound unsalted butter
1/3 cup cocoa powder
1/2 cup buttermilk
1 (16 ounce) box confectioners’ sugar
1 teaspoon vanilla extract
pinch salt
3/4 cup chopped nuts, such as pecans or walnuts, lightly toasted

preheat the oven to 350 degrees F and lightly grease a 9 by 13-inch cake pan

sift the flour, sugar, baking soda and salt into a medium mixing lowl.

place the butter in a small saucepan and, when melted, add the cocoa and water and bring to a biol. Add the boiling coca misture to the dry ingredients and stir until just combined. Add the buttermilk, eggs and vanilla and stir until smooth. Pour into prepared baking dish and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 490 minutes. Transfer to a wire cooling rack and sprinkle the mashmallows evenly over the hot cake.

Place the butter in a medium saucepan and, when melted, add the cocoa powder and buttermilk and bring to a boil. Re4move from the heat and add the confectioners’ sugar, vanilla, and salt and stir until very smooth. Pour the hot icing over the marshmallows on the hot cake and sprinkle with the nuts. Let cool to lukewarm before serving. Cake is best served warm or at room temperature.

昨天为了庆祝Alex R拿到了他的工作签证，我考了这个密西西比烂泥蛋糕。（我也不知道应该怎么翻译这个蛋糕的名字，让大家见笑了）这个蛋糕的做法是我从Food Network上学来的。做法我就不翻译了，大家看上面的吧。Gaston今天吃了在冰箱里放了一夜的蛋糕，连连说比昨天吃的温热的要好吃很多，几乎是他吃过得最好吃的蛋糕了。可是按照菜谱上的做法，明明应该温热的时候吃比较好啊。
也许真的是个人口味不一样吧！