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Making A Mudslide

The Mudslide Cake is a seriously rich mashup of coffee, chocolate, caramel and Irish cream liqueur. I made it last for my friend Janet’s birthday celebration. The ingredients for this cake are delicious all by themselves, so you can just imagine how great they are when combined.

One of the things about this recipe is that the cake batter itself is very stiff and kind of dry, almost like frosting. (See the photo, below, of the Mudslide batter while it’s still in my trusty KitchenAid Artisan stand mixer, also known as “Big Red.”)

Don’t be alarmed if this happens, just spread it out into your pans and all will be well. See how small it looks in the photo, below left. Kinda seems like it’s not enough, right? Not true.

The batter spread out in the pan is thin when you make a 3-layer cake like I did for Janet’s Mudslide. Make sure to even up the batter, by spreading well and gently shaking the pans, so that you get consistent layers. Otherwise your cake may be more of a Mudslide than you ever intended. Seriously.

When it goes into the oven all that magical baking chemistry happens, and everything works out very nicely. See the photo at the bottom, left.

The cake itself has a mild mocha flavor. It doesn’t at all overpower the other yummy Mudslide components – the caramel and cream.

Try it for yourself! The recipe is on Page 95.
-posted by Terry


Comment from Janet
Time June 13, 2010 at 9:27 am

It was divinely delicious and oh so decadent. Perfect blend of flavors. Yummy!

Comment from Krystina
Time June 18, 2010 at 9:34 pm

Ok- this is one of those recipes that the “big red” stand-up mixer is better then my $10 hand mixer.

Comment from admin
Time June 22, 2010 at 8:27 am

I think you are right Krystina! Big Red powers through the delicious mud.

By the way everyone, I got some flack for my bad photos on this Mudslide. The dang flash combined with the brown batter… oh well.