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.”)
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.
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