February 28, 2010

Mississippi Mud Cake

Mississippi Mud Cake

Creamy, ooey-gooey, sticky marshmallows with...chocolate! Who could ask for more?! And the fact that this is a lowfat recipe is absolutely mind-boggling. Although it will send you on a bit of a sugar rush, it's surprisingly light and airy. A layer of chocolate cake is the foundation for this cake, which is then topped with marshmallows (baked just enough to soften), and drizzled with the most amazing made-from-scratch chocolate frosting that you'll ever taste. Actually, this isn't really a cake, but more of a cake-like bar. But what makes this recipe so light is the addition of egg substitute and fat-free buttermilk (well, I used lowfat) to the batter, along with fat-free evaporated milk for the frosting. Each serving size is only about 280 calories and 9 grams of fat, and trust me, you'll only want one piece (which is about 3x3 inches). I had trouble finishing mine because it's so sweet, so make sure you have a big glass of milk nearby!

Make again? Definitely, but only if I've got hungry sweet-toothed friends nearby!



Mississippi Mud Cake
Cooking Light, December 2006

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