I remember the time I first tried this cake. My grandma loved trying new recipes as I do. This cake recipe was not like any other that I had tasted because it had a layer of marshmallows and a layer of chocolate icing that tasted just like fudge. These layers make this cake very moist. One of my most favorite candies at Christmas is fudge. Believe me when I say this is the best chocolate cake recipe you will ever make! Your kids will love it!
Marshmallows make this the best chocolate cake…
Marshmallows have no nutritional value, however, they are cholesterol-free, fat-free, and low sodium. Also, marshmallows are a loved snack that can be enjoyed in hot cocoa which is the best during this time of year. I keep marshmallows in my pantry as a staple. You might even say this cake has all of the tastes of hot cocoa topped with marshmallows and chocolate sprinkles.
Can we talk about chocolate…
There are health benefits of dark chocolate such as a powerful source of antioxidants, lower blood pressure, reduce heart disease, and improve brain function. Who doesn’t love chocolate? However, this recipe it does not include dark chocolate, however, you can certainly tweak the recipe to make it healthier. I won’t tell if you won’t!
Grandma’s Mississippi Mud Cake
Ingredients
- 4 eggs
- 2 sticks butter
- 1/3 cup cocoa
- 1 t. vanilla
- 1 cup pecans
- 2 cups of sugar
- 1 cup coconut
- 1 1/2 cup self-rising flour
Preheat the oven to 350 degrees F. Mix sugar and flour; add all of the other ingredients. Bake for 30 minutes. Start to make the icing about 5 minutes before the cake comes from the oven start mixing the icing to pour over the hot cake.
Icing
- small box powdered sugar
- 1 stick butter
- 6 T. milk
- 1/3 cup cocoa
- 10.5 mini marshmallows
- 1 cup nuts
Put all of the ingredients except for the nuts and marshmallows in a saucepot. Bring to a boil. Sprinkle the marshmallows over the hot cake. Lastly, pour the icing over the marshmallows and sprinkle the cups of nuts on the icing.
If you want to try other recipes, please check out my blog at kamzinsser.com
Do you love to bake? Christmas is probably my most favorite time of the year because I love to make all the different desserts. When my boys were little, they enjoyed sampling all of my baked goods. I love to package it all up in cute little tins and give it away for Christmas. I remember going to my grandma’s house and finding these Christmas tins filled with peanut brittle, fudge, and fruit cake. Don’t wait to make new memories with your family!
One of my favorite cakes that my grandma made was her Baby Food Cake. My mom also made this cake for us girls when we were younger. So today, I am sharing my favorite memories that began in the kitchen starting with my favorite recipes.
I think what makes Baby Food Cake so yummy are the spices and of course the baby food. My mom always used plum baby food but you can use other flavors such as apples or even apricot. Don’t wait to make new memories with your family!
Baby Food Cake
Ingredients
- 2 cups self-rising flour
- 3 eggs
- 1 cup pecans
- 1/2 tsp. cloves
- 2 cups of sugar
- 1 cup oil or butter
- 2 jars of baby food (plum, apple, apricot)
- 1 tsp. cinnamon
Preheat the oven to 375 degrees F. Spray non-stick cooking spray in a bundt pan. Cream oil and sugar, add eggs one at a time. Add baby food and sifted dry ingredients. Pour into a prepared bundt pan for 45-50 minutes.
Glaze
- 1 cup powdered sugar
- juice of a lemon
For more great recipes, please continue to follow my blog. I am sharing some of my favorite Christmas recipes over the next few weeks.
When I was a little girl, my dad would buy gingersnap cookies. I wasn’t a big fan because I felt the spices were too strong. However, now I am grown up, gingersnaps are probably one of my favorite cookies. So, with this recipe, I am putting two of my favorites together to make the best little gingersnap pumpkin cheesecake bites! Your family will love these!
Ginger health benefits…
Aside from the sugar, ginger really does have a lot of health benefits. Ginger is a flowering plant that grows in warm climates. We often think of ginger spice but you can certainly buy the ginger root at your local grocery store. Ginger helps to prevent nausea, muscle and joint pain, and lower blood sugar. Many people also add it to their teas and water. Since we are so near to Christmas, gingerbread is certainly a popular bread to make.
Pumpkin health benefits…
Pumpkin is an excellent source of Vitamin A which is great for the eyes and the skin. I love to buy a pie pumpkin this time of year and roast it in the oven. The great news about roasted your own pumpkin is the no added sugars. I usually freeze my pumpkin in a baggie for later.
So if you are interested in trying the best little gingersnap pumpkin cheesecake bites, I included the recipe below. I know your family will love these as much as mine did! Also, this would be great to make for Thanksgiving!
Gingersnap Pumpkin Cheesecake Bites
Ingredients
Crust
- 24 Gingersnap Cookies
- 3 T. melted Butter
Pumpkin Cheesecake Filling
- 1 package 8 ounces Cream Cheese softened
- 1/2 cup canned pumpkin
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 egg
Preheat the oven to 350 degrees F. In a food processor, grind the gingersnap cookies to crumbs. Add melted butter and pulse until mixed. Add a couple of tablespoons of mixture to a lightly sprayed muffin cup. I used a 12 count muffin pan for this recipe.
Beat cream cheese, pumpkin, sugars, vanilla, salt, and spices with an electric mixer on medium until well blended. Add eggs and beat until just blended.
Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Bake for 20 to 25 minutes until set. Remove from the oven and let cool in the pan for 30 minutes. Chill for at least 2 hours or overnight. Serve with cream or cool whip.
If you want to try other recipes, please check out my blog at kamzinsser.com
