Mississippi Mud Cake

Here's a recipe for a delicious and decadent cake with marshmallows, nuts, and lots of chocolate. It's supposedly named after the dark, muddy soil of the Mississippi River, and is a Southern classic.

You will need:

1 1/2 cups margarine or butter, softened

3/4 cup walnuts, finely chopped

3/4 vanilla-wafer crumbs

3/4 cup light brown sugar

1 1/2 cups all-purpose flour

1 cup sugar

1/3 cup unsweetened cocoa

1/2 teaspoon salt

1 teaspoon vanilla extract

4 large eggs

1 1/3 cups flaked coconut

1 1/2 cups miniature marshmallows

Chocolate Glaze (see below)

Chocolate Curls (see below)

Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans; line bottoms with waxed paper.

In 2-quart saucepan over low heat, heat 1/2-cup margarine or butter until melted. Remove from heat; stir in walnuts, vanilla-wafer crumbs, and brown sugar. Divide mixture equally between cake pans and pat to cover bottoms of pans evenly.

In large bowl, with mixer at low speed, beat flour, sugar, cocoa, salt, vanilla extract, eggs, coconut, and remaining 1-cup margarine or butter until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 1 minute.

Spoon batter into pans, spreading evenly. bake 30 minutes or until toothpick inserted in center comes out clean. Immediately, with spatula, loosen cake layers from edges of pans; invert onto wire racks and carefully peel off waxed paper.

While still hot, carefully place 1 cake layer, crumb-mixture-side up, on cake plate; top with marshmallows. Immediately place second cake layer, crumb-mixture-side up, on top marshmallows so marshmallows will melt. Insert long metal or wooden skewer in center of cake to keep top layer from sliding. Refrigerate cake until completely cool and marshmallows are set.

When cake is cool, prepare Chocolate Glaze (see below). Remove skewer from cake. Spread glaze over top of cake. Garnish with Chocolate Curls (see below). Allow glaze to set before serving.

Chocolate Glaze

In heavy 1-quart saucepan over low heat, heat one 8-ounce package of semisweet-chocolate squares, 3 tablespoons of margarine or butter, and 3 tablespoons of water, stirring frequently, until melted and smooth. Remove from heat; stir in 1 1/2 teaspoons vanilla extract. Let chocolate mixture cool to room temperature; then add 3 tablespoons confectioners' sugar, beating with spoon until well blended and a thick spreading consistency.

Chocolate Curls

Into foil-lined loaf pan, pour melted chocolate mixture. Refrigerate until chocolate is set, about 2 hours. Remove chocolate block from pan, carefully peeling off foil. Using coarse side of grater, grate along one side of chocolate block to make long, thin curls. Let stand at room temperature for 30 minutes to soften slightly.

New York Black and White Cookie

A New York speciality, these cookies taste best the day after they are made. I used a recipe from Martha Stewart's Baking Handbook, one of the best all-round baking guides/cookbooks I've come across.

You will need (for cookies):
3 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
10 tbsp unsalted butter
1/2 cup vegetable shortening
1 cup, plus 3 tbsp sugar
2 large whole eggs, plus 1 egg yolk
1 tbsp pure vanilla extract

Preheat the oven to 350 degrees Farenheit. Line two baking sheets with parchment paper and set aside. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter, shortening, and sugar, scraping down the sides of the bowl as needed, until light and fluffy. Add whole eggs and egg yolk one at a time; beat until combined after each addition. Beat in the vanilla. Add the flour mixture in two batches, alternating with the cream. Beat until just combined (do not overmix).

Use a 1/4-cup measure to scoop dough 3 inches apart onto the prepared sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown and the centers are cakey and tender, about 10-12 minutes. Remove the cookies from the parchment and let cool completely.

You will need (for icing):

1 cup heavy cream

3 1/2 cups confectioners' sugar

5 tbsp Dutch-process cocoa powder

6 tbsp boiling water

In a clean bowl, whisk the cream into sugar until smooth. Set aside 1 1/4 cups (for white icing). Combine cocoa with boiling water and stir until dissolved. Add to remaining mixture, and stir to combine (for black icing). Use immediately.