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Print this Recipe    Mississippi Mud 02

Mississippi Mud Cake
10" Bundt pan or 12 Bundt-lettes

10 oz butter
10 oz semisweet chocolate
1 2/3 c sugar
2 2/3 c brewed coffee
1/2 c Triple Sec (or another orange liqueur)

2 2/3 c flour
2 tsp baking soda

3 eggs
1 1/2 tsp real vanilla

Preheat oven to 275 deg. F.

Melt slowly in double boiler the butter and chocolate. Add sugar,
coffee and liqueur and let cool for 5 minutes: Pour into large
mixing bowl.

Sift flour and baking soda together three times then add to chocolate
mixture one cup at a time.

Beat in eggs and vanilla. Mix on low speed about 5 min.

Grease Bundt pan very well. Dust pan with twice sifted cocoa very
well. Bake for 45 minutes. Rotate pan. Bake for another 45 min.
Remove from oven and let cool 18 minutes. Remove from pan (invert
pan onto baking paper or whatever) and allow to cool for 30 min.
Serve alone or with whipped cream.

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