I just made the cake and pudding tonight, they're now in the fridge for the night. I had trouble getting the crust to stay on the sides of the pan, I couldn't press it down hard enough to make it solid...? I also ended up with way too much chocolate cake batter, I have no idea why. I filled the crust up to max. capacity and still had a bunch leftover in my bowl! I pressed the top of the cake down a bit (it's really spongey) to make more room for the pudding, the cake puffed up so much!
ah, I wish I'd thought of that! I'm planning to freeze most of mine :/ If I were to make only half, I'd probably use mini springform pans (if you have them, I don't) or tartlet pans and just make several mini mud pies!
Where have you all found espresso powder and any suggestions on what to do if you don't have it? I don't feel like searching from store to store for it.
I found mine at a local health food store. They have the one that is recommended in the book. I feel like I have heard people suggest what they used as a substitute for one of the other recipes, but I can't remember... maybe it was for the other Mississippi Mud Pie.
I wish I'd be able to bake along with this one! I'm just starting to get caught up from after our business being on Shark Tank. I promise I'll bake along next time!!
I just made the cake and pudding tonight, they're now in the fridge for the night. I had trouble getting the crust to stay on the sides of the pan, I couldn't press it down hard enough to make it solid...? I also ended up with way too much chocolate cake batter, I have no idea why. I filled the crust up to max. capacity and still had a bunch leftover in my bowl! I pressed the top of the cake down a bit (it's really spongey) to make more room for the pudding, the cake puffed up so much!
ReplyDeleteI'd love to make a half recipe on this one. Anyone have any idea what pan to use?
ReplyDeleteah, I wish I'd thought of that! I'm planning to freeze most of mine :/
DeleteIf I were to make only half, I'd probably use mini springform pans (if you have them, I don't) or tartlet pans and just make several mini mud pies!
Here's a link to watch the Martha Stewart episode where she and Matt Lewis make this on the show (I wish I'd seen this before I made mine! lol)
ReplyDeletehttp://www.marthastewart.com/348641/mississippi-mud-pie-aka-muddy-mississippi-cake
Where have you all found espresso powder and any suggestions on what to do if you don't have it? I don't feel like searching from store to store for it.
ReplyDeleteI found mine at Ralphs, which is just a regular neighborhood grocery store. It was on the shelf next to the other coffee stuff.
DeleteI found mine at a local health food store. They have the one that is recommended in the book. I feel like I have heard people suggest what they used as a substitute for one of the other recipes, but I can't remember... maybe it was for the other Mississippi Mud Pie.
DeleteI wish I'd be able to bake along with this one! I'm just starting to get caught up from after our business being on Shark Tank. I promise I'll bake along next time!!
ReplyDelete