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!
I'd love to make a half recipe on this one. Anyone have any idea what pan to use?
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!
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)http://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.
I found mine at Ralphs, which is just a regular neighborhood grocery store. It was on the shelf next to the other coffee stuff.
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!!