Stella Style Community Forum :: View topic - MISSISSIPPI MUD CAKE (including Marshmellow recipe)

crazywoman · Last edited by crazywoman on Mar Fri 02, 2012 8:55 pm; edited 1 time in total

Mississippi Mud Cake

Recipe By : B C W & J M F
Serving Size : 20
Categories : cakes
Amount Measure Ingredient - Preparation Method
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Chocolate Cake - Flourless 3 (see below)
1/2 recipe Marshmallows & Marshmallow Creme (see below)(editing to say, I now have a much better Marshmallow Creme recipe posted in the Glucomannan section. But it does require Glucomannan)
Chocolate Frosting - Low Carb (see below)

Make cake according to Chocolate cake recipe. Cool cake.
While cake is baking make Marshmallow creme recipie.
When cake is still slightly warm, cover with Marshmallow Creme.
Make Chocolate Frosting, and spread on top of Cake.

Copyright: "B C W & J M F"
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Per Serving (excluding unknown items): 182 Calories; 18g Fat (79.4% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

Chocolate Cake - Flourless 3

Recipe By : B C W & J M F
Serving Size : 20
Categories : cakes
Description: "Flourless Chocolate Cake for Mississippi Mud Cake"
Time(bake time): "0:20"

Amount Measure Ingredient--Preparation Method
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1/2 cup cream
1/2 cup cocoa
1/8 teaspoon Sweetzfree -- equal to 1 cup Splenda Granular
1/2 cup Xylitol -- or other Sugar substitute
1/2 cup butter -- softened & cut in pieces
1 tablespoon vanilla extract -- (no sugar added)
6 egg whites
6 egg yolks
1 cup unsweetened coconut meat -- optional
1 cup pecans -- chopped (optional)
nonstick spray

Preheat the oven to 350 degrees.
Spray a 9X13" pan with nonstick spray. Heat butter till just melted in microwavable mixing bowl. Add cream, cocoa and sweetener, blending cocoa till smooth. whisk in vanilla (and rum if used) a little at a time.
Place the egg yolks in a small bowl. Whisk them till frothy. Whisk about 1/2 the chocolate mixture into yolks, whisking constantly until blended. Pour the egg mixture back into the chocolate mixture, whisking constantly until completely combined. Beat egg whites till soft peaks form. Fold into egg whites.
Pour the mixture into the prepared 9x13" pan and bake for 20 minutes or until set. Cool.

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Per Serving (excluding unknown items): 147 Calories; 14g Fat (82.2% calories from fat); 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat.

Marshmallows & Marshmallow Creme

Serving Size : 2
Categories : misc
Amount Measure Ingredient -- Preparation Method
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3 envelopes unflavored gelatin (envelope)
5 Tablespoons Splenda Granular
3 egg whites
2 teaspoons no sugar added vanilla extract
1/4 cup cold water
3/4 cup boiling water
1/2 teaspoon marshmallow flavored oil [optional] (LorAnn or American Spice)

Sprinkle gelatin over cold water in a mixing bowl. Set aside for 5 minutes to soften. Add to boiling water in saucepan; cook and stir until gelatin is dissolved, and starting to thicken. Remove from heat. Cool to consistency of thick syrup. Stir in Splenda« and vanilla (and marshmallow flavored oil if using.) Beat egg whites till soft peaks begin to form. Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in. Continue beating until light and fluffy (but not until they're dry.)
If you're making marshmallow creme, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate.
If making marshmallows, continue...
For Mini marshmallows -- Pour into greased and floured pan, cool to set, and cut into size desired.
For larger marshmallows, or marshmallow "eggs" --
Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled. Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow "eggs" . Then pour the marshmallow creme filling into the little "moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set.
If you make the "eggs" and want to cover them with chocolate, melt the dark chocolate low_carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set.

Source: LowCarbLuxury.com
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Per Serving (excluding unknown items): 60 Calories; 0g Fat (0.0% calories from fat); 14g Protein; 4g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 2 Lean Meat.
NOTES : The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole! Or use the marshmallow creme wherever your creative mind takes you!

Chocolate Frosting - Low Carb

Recipe By : George Stella
Serving Size : 20
Categories : frostings
Amount Measure Ingredient -- Preparation Method
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3 tablespoons unsalted butter -- softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup Splenda Granular -- or sugar substitute equal to 1 cup
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few Drops hot water -- as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined.

Source: "foodnetwork.com"
Copyright: "George Stella - foodnetwork.com"
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Per Serving (excluding unknown items): 32 Calories; 3g Fat (76.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
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Billie
4'8" Started LC WOL Aug 2003

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