I Shouldn't Be Doing This...

Mississippi Mud Cake I hear you saying, “Obachan!! What are you doing!? Have you finished cleaning?!” NO, not finished yet. But I had some leftover heavy cream from the caramel butter cake I made the other day. Now that my old fridge has been unplugged, I wasn’t sure if the cream would be OK without being refrigerated. So I took a break from cleaning and googled a little while to find a cake recipe that calls for heavy cream. And I finally found this Mississippi Mud Cake recipe. Since I baked a butter cake just the other day, I wanted to stay away from butter this time, so I went for the Crisco. I had no chocolate for frosting, so I whipped the remaining heavy cream after the batter was put into the oven. And I needed to use up one more thing: frozen cream cheese frosting that had been thawed since the fridge was unplugged. I decided to slice the cake in half and sandwich the cream cheese with the slices. The result? Well, I’ve never tried adding coffee to chocolate cake batter before and I was a bit skeptical, but the cake turned out great—at least, tastewise. (I didn’t do a good job mixing in the dry ingredients as you can see in the photo.) Yes, I like the taste. To me this seems to be a keeper... This is rather dangerous kind of cake for me, though. It is sweet but not heavily sweet, and I end up eating too much at one time. Ahhh… still have some cleaning to do….!!! :O