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Mississippi Malted Mud Puddles®
Mississippi Malted Mud Puddles®

Mississippi Malted Mud Puddles®

1 Hr(s)
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1 serving
Original recipe yields 1 serving
Cake:
1/3 cup margarine
1 egg
1/2 cup white granulated sugar
1/2 tsp vanilla extract
1/2 cup cocoa
1 cup self-rising flour
1 cup chocolate-flavored dry malted milk
3/4 cup prepared coffee (leftover coffee is fine; the stronger the coffee, the more intense the chocolate flavor)
Malted Chocolate Sauce:
1/3 cup whipped cream
3/4 cup chocolate-flavored malted milk
Dark Chocolate Sauce:
1/4 cup margarine
1/2 cup cocoa
3/4 cup white granulated sugar
1/3 cup prepared coffee
1 tsp vanilla extract
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Let's Make It
1
Cake: Cream together in a medium mixing bowl: margarine, egg, white granulated sugar, and vanilla extract. In a separate bowl, sift together: cocoa, self-rising flour, chocolate-flavored dry malted milk. Add dry ingredients to wet, alternately with: prepared coffee (leftover coffee is fine; the stronger the coffee, the more intense the chocolate flavor). Stir by hand until ingredients are just mixed.
2
Pour batter into well-greased loaf pan or muffin pan (fill cups to halfway level; makes 10-12 regular-size muffins). Bake at 350°F for 25 to 35 minutes until toothpick inserted in the middle comes out clean. Be careful not to overbake.
3
While the batter bakes, prepare the sauces, one to serve cold, the other warm.
4
Malted Chocolate Sauce (serve chilled): Add whipped cream to chocolate-flavored malted milk; mix by hand or electric mixer until the sauce is fluffy, but pourable. Refrigerate.
5
Dark Chocolate Sauce (serve warm): In a medium saucepan, combine over low heat (don’t bring to a boil) until warm and smooth: margarine, cocoa, white granulated sugar, prepare coffee and vanilla extract.
6
Serve cake warm from the oven in bowls, top with cold malted chocolate sauce and warm dark chocolate sauce. Garnish with whipped cream and a stemmed cherry if you desired. Enjoy!
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