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Mississippi Malted Mud Puddles®

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Make It

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  • Cake: Cream together in a medium mixing bowl: margarine, egg, white granulated sugar, and vanilla extract. In a separate bowl, sift together: cocoa, self-rising flour, chocolate-flavored dry malted milk. Add dry ingredients to wet, alternately with: prepared coffee (leftover coffee is fine; the stronger the coffee, the more intense the chocolate flavor). Stir by hand until ingredients are just mixed.
  • Pour batter into well-greased loaf pan or muffin pan (fill cups to halfway level; makes 10-12 regular-size muffins). Bake at 350°F for 25 to 35 minutes until toothpick inserted in the middle comes out clean. Be careful not to overbake.
  • While the batter bakes, prepare the sauces, one to serve cold, the other warm.
  • Malted Chocolate Sauce (serve chilled): Add whipped cream to chocolate-flavored malted milk; mix by hand or electric mixer until the sauce is fluffy, but pourable. Refrigerate.
  • Dark Chocolate Sauce (serve warm): In a medium saucepan, combine over low heat (don’t bring to a boil) until warm and smooth: margarine, cocoa, white granulated sugar, prepare coffee and vanilla extract.
  • Serve cake warm from the oven in bowls, top with cold malted chocolate sauce and warm dark chocolate sauce. Garnish with whipped cream and a stemmed cherry if you desired. Enjoy!


If you liked Manhunting in Mississippi, by Stephanie Bond, you’ll love the feature recipe, Mississippi Malted Mud Puddles. This marvelous marbleized dessert is guaranteed to satisfy the most ardent chocolate lover’s appetite. Make Mississippi Malted Mud Puddles tonight and share them with someone you love.

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