For anyone counting, this is my third Baked Sunday Mornings failure in a row.
The saving grace for this cake is, no matter how you eat it, it’s delicious. My version needs to be eaten in a bowl, with a spoon.
It was the pudding that did me in again. I don’t know if it’s just me, or if there’s something off with the pudding recipes in the book. My crust turned out great – I love Oreo crusts. The flourless cake is also great, although it sunk kind of oddly – stuck to the sides of the pan. That turned out to be okay because it helped form a dam for the pudding failure.
My pudding seemed fine coming off the stove. Thick, and really delicious. I’d absolutely eat this pudding on its own. But after it was chilled (overnight in my case), it had lost viscosity and was very loose. I poured it in anyway, since the crust and cake part of the dessert provided some structure.
Adding the whipped cream to the top of liquid pudding required patience and talent, but it turned out okay. We got a couple of pictures before the dam broke and pudding started to leak out. This is just a big mess of chocolate, oreo and whipped cream at this point, but it still tastes really good.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Mississippi Mud Pie (B), aka Muddy Mississippi Cake (Baked Explorations, p. 156)