Mississippi mud pie

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6 servings Cooking: 45 mins
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chocolate

By Food24 November 03 2009
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Ingredients (10)

250.00 g butter
15.00 ml whiskey — or brandy
190.00 ml sugar
250.00 g dark chocolate
375.00 ml water — hot
375.00 ml flour — self-raising
60.00 ml cocoa powder
2.00 eggs — extra-large
5.00 ml vanilla — essence
0.00 vanilla — custard
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Method:

Preheat the oven to 180 °C (350 °F). Spray a 22 cm cake tin with non-stick spray.

Melt the butter in a saucepan over low heat.
Add the whisky, sugar and chopped chocolate. Stir until the chocolate has just melted and the mixture is smooth.

Sift the self-raising flour and cocoa together and gradually beat it into the chocolate mixture.
Add the eggs and vanilla essence, beating until blended.
Turn into the prepared cake tin and bake for 40-45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.

Cool and turn out. Serve with the custard.



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