Caramel-Peanut Mississippi Mud Cake

Health score
1%
Caramel-Peanut Mississippi Mud Cake
15 min.
15
463kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert—our Caramel-Peanut Mississippi Mud Cake! This heavenly treat combines the rich flavors of chocolate and caramel, complemented by the crunch of dry-roasted peanuts, making it the perfect addition to any gathering. Whether you're hosting a lively party or seeking a comforting dessert to enjoy with family, this cake is sure to impress.

In just 15 minutes of prep time, you can whip up a decadent dessert that serves 15 people—ideal for sharing! Imagine the delight on your guests' faces as they experience the gooey, marshmallow-topped goodness. The blend of semi-sweet chocolate and buttery caramel creates a meltingly smooth texture, while the peanuts add a satisfying crunch. Plus, with each bite boasting around 463 calories, you can enjoy this treat without the guilt of overindulgence.

This effortless recipe is not only quick to prepare but also allows for customization. Add a sprinkle of sea salt for a touch of sophistication or experiment with different types of nuts to suit your palate. So, gather your ingredients and get ready to delight in a slice of this irresistible Caramel-Peanut Mississippi Mud Cake—your taste buds are in for a treat!

Ingredients

  • cup butter 
  • 0.5 cup mrs richardson's butterscotch caramel sauce 
  • cup roasted peanuts 
  • large eggs 
  • 1.5 cups flour all-purpose
  • 10.5 oz marshmallows miniature
  • 0.8 teaspoon salt 
  • ounces bittersweet chocolate chopped
  • cups sugar 
  • 0.5 cup cocoa powder unsweetened
  • teaspoon vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • microwave

Directions

  1. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
  2. Whisk sugar and next 5 ingredients into chocolate mixture.
  3. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
  4. Bake at 350 for 20 minutes.
  5. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds.
  6. Drizzle over browned marshmallows.
  7. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Nutrition Facts

Calories463kcal
Protein6.06%
Fat40.82%
Carbs53.12%

Properties

Glycemic Index
17.04
Glycemic Load
35.27
Inflammation Score
-5
Nutrition Score
8.1943478449855%

Flavonoids

Catechin
1.86mg
Epicatechin
5.63mg
Quercetin
0.29mg

Nutrients percent of daily need

Calories:462.55kcal
23.13%
Fat:21.85g
33.62%
Saturated Fat:10.86g
67.87%
Carbohydrates:63.99g
21.33%
Net Carbohydrates:61.1g
22.22%
Sugar:45.29g
50.32%
Cholesterol:82.59mg
27.53%
Sodium:318.12mg
13.83%
Alcohol:0.09g
100%
Alcohol %:0.1%
100%
Caffeine:13.09mg
4.36%
Protein:7.3g
14.6%
Manganese:0.54mg
26.78%
Copper:0.32mg
15.82%
Selenium:10.85µg
15.5%
Phosphorus:126.44mg
12.64%
Magnesium:49.42mg
12.36%
Vitamin B3:2.35mg
11.75%
Fiber:2.89g
11.56%
Iron:1.97mg
10.97%
Folate:43.13µg
10.78%
Vitamin B1:0.14mg
9.33%
Vitamin A:460.74IU
9.21%
Vitamin B2:0.15mg
8.95%
Potassium:204.29mg
5.84%
Zinc:0.87mg
5.83%
Vitamin B5:0.45mg
4.54%
Vitamin E:0.55mg
3.67%
Calcium:35.72mg
3.57%
Vitamin B6:0.06mg
3.01%
Vitamin B12:0.17µg
2.86%
Vitamin D:0.27µg
1.78%
Vitamin K:1.75µg
1.67%
Source:My Recipes