Nutritional Info

Nutrition Facts

Serving Size 1 (116g)

Calories 414
Calories from Fat 294 (71%)
Amount Per Serving %DIV
Total Fat 32.7g 50%
Saturated Fat 21.8g 109%
Monounsaturated Fat 9.1g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 89.4mg 30%
Sodium 845.7mg 37%
Potassium 92.3mg 2%
Total Carbohydrate 23.3g 8%
Dietary Fiber 2.1g 8%
Sugars 0.8g
Protein 4.6g 9%

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Recipe Description
This old fashioned cake recipe hasbeen popular with my family for generations. Serve with sweetened whipped cream or ice cream, if desired.
Prep time
20 min
Cook time
1 hr 25 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  vanilla essence
2   eggs, at room temperature
4 Ounce(oz)  caster sugar
14 Ounce(oz)  butter
1 Ounce(oz)  unsweetened chocolate
2 Ounce(oz)  bourbon
1 Ounce(oz)  strong brewed coffee
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  salt
8 Ounce(oz)  plain flour
2 Tablespoon(T)  unsweetened cocoa powder


Preheat the oven to 275° F. Sift the flour, salt and baking powder together. Combine the coffee, bourbon, chocolate and butter in the top of a double boiler. Heat until the chocolate and butter have melted and the mixture is smooth, stirring occasionally. Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved. Increase the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended. Pour the batter into a well greased 5 pint ring mould that has been dusted lightly with cocoa powder. Bake until a skewer inserted in the cake comes out clean, about 1 hour 20 minutes. Leave to cool in the mould for 15 minutes, then unmould on to a wire rack. Leave to cool completely. When the cake is cold, dust it lightly with cocoa powder.

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