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Mississippi Mudslide Cake


Mississippi Mudslide Cake-from the Grandbaby Cakes Cookbook, 3 layers of rich cake sandwich a Kahlua infused chocolate whipped cream, crushed cookies and chocolate ganache, this is a chocolate lovers dream cake!I get so excited when one of my friends publishes a cookbook. I know these people, I know their recipes, I know they are good!

I couldn’t wait to get my hands on this cookbook from my friend Jocelyn of Grandbaby Cakes!
I first met Jocelyn a few years ago at Pillsbury’s Test Kitchens and then again at The Pillsbury Bake-Off (we were both there to watch, not compete.) I love this girl! She is down to earth, enjoys dessert almost as much as I do and has my same passion for chocolate! I think we might be sisters separated at birth (we won’t talk about the age difference on that one!)

Her recipes are seeped in tradition, handed down from one generation to the next.As you read through her cookbook, the stories of her family, and their traditions will make you feel as if you know these bakers, are in the kitchen with them, are part of the family.

The cookbook is divided into sections-Pound Cakes, Layer Cakes, Sheet Cakes, Baby Cakes, Celebration Cake and Seasons/Holidays!

This cake is delicious. Plan to make it for thanksgiving and for a Christmas. Party. My family has always made one called Mississippi mud pie. It is a little different but also delicious.
This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.



2 cups granulated sugar
2 large eggs room temperature
1 cup hot water
1/2 cup unsweetened cocoa
1 tsp. instant coffee
1 tsp. salt
2 1/2 cups all-purpose flour sifted
2 tsp. baking soda
1 tsp. baking powder
1 cup vegetable oil
1 cup buttermilk room temperature
1 tbsp. vanilla extract

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2 cups heavy cream cold
1/2 c confectioner’s sugar
2 tbsp. Bailey Irish Cream liqueur
2 tbsp. Kahlua liqueur
1/2 tsp. cornstarch


6 oz (3/4 cup) dark chocolate chips
1/2 cup heavy cream room temperature


1 cup chopped chocolate sandwich cookies (Oreos)



Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.


Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
Reduce mixer speed to low and slowly add in the confectioners’ sugar, Irish Cream, Kahlua, and cornstarch.
Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.


In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 15 seconds at a time, whisking together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.

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