On Mon, 17 Jun 2013 07:41:58 -0400, Jim Elbrecht >
wrote:

> Anyone have a Mississippi Mud [fudge?] recipe that I can put in the
> running?

Sorry, the only Mississippi Mud anything that I've heard of is that
cake and to be honest, it sounds disgusting to me. If you want to do
something with marshmallows there's a pie called "S'mores Pie" which
is basically a chocolate pie made with ganache, covered with
marshmallows and it's run under the broiler just before serving. It's
another one that doesn't appeal to me, but might hit the right note
with you.

I'd rather make (and eat) something like this

Chocolate Idiot Cake
http://www.davidlebovitz.com/2007/01/shf-27-chocolat-1/
Adapted from Ready for Dessert (Ten Speed Press)

One 9-inch (23 cm) cake

This cake is extremely rich, and tastes like the most delicious,
silkiest, most supremely - chocolate ganache you've ever had. As
mentioned, it's equally good a few days later, and only an idiot could
possibly mess it up. You don't need to use ScharffenBerger chocolate
for this cake, but use a good one-you'll appreciate it when you taste
your first melt-in-your-mouth bite.

10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g or 7 oz) sugar

Preheat the oven to 350F (175C).

1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa
powder, tapping out any excess. If you suspect your springform pan
isn't 100% water-tight, wrap the outside with aluminum foil, making
sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave),
stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in
the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top
of the pan snugly with a sheet of foil. Put the springform pan into a
larger baking pan, such as a roasting pan, and add enough hot water to
the baking pan to come about halfway up to the outside of the cake
pan.

Bake for 1 hour and 15 minutes.

You'll know the cake is done when it feels just set, like quivering
chocolate pudding. If you gently touch the center, your finger should
come away clean.

Lift the cake pan from the water bath and remove the foil. Let cake
cool completely on a cooling rack.

Serve thin wedges of this very rich cake at room temperature, with
creme anglaise, ice cream, or whipped cream.

Storage: This Chocolate Idiot Cake can be wrapped and chilled in the
refrigerator for 3-5 days.


--
Food is an important part of a balanced diet.