When I first met Jon’s grandma she told me how much he loves her Mississippi Mud Pie. So when it came to his birthday this last year I thought it would be great to surprise him with a Mississippi Mud Pie dessert. Little did I know, there are approximately a million different recipes out there. I randomly selected a recipe I thought looked the best (having never made it before) but the consensus was that it was not like grandma’s.
Luckily, Gram was kind enough to mail us the recipe to her mud pie a few months later. Thank goodness, because her recipe is amazing. It’s a perfect dessert for a large group (or just a dessert-loving husband). Hope you enjoy this classic recipe from Jon’s Gram!
Gram’s Mississippi Mud Pie
- 1 cup flour
- 1/2 cup cold butter
- 1 cup chopped walnuts, divided
- 1 (8oz) package cream cheese, softened
- 1 cup confectioner’s sugar
- 2 cartons cool whip, thawed and divided
- 2 1/2 cup 2% milk
- 2 packages instant chocolate pudding mix
- Preheat oven to 350 degrees.
- Place flour in a small bowl, cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of ungreased 13x9in baking dish. Bake 12-15 minutes until golden brown. Cool completely.
- In a small bowl, beat cream cheese and confectioner’s sugar until smooth. Fold in one carton of whipped topping. Spread mixture over crust.
- In a large bowl, whisk milk an pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining cool whip. Sprinkle the res of the walnuts over the cool whip. Refrigerate 1-2 hours before serving.
This cake recipe is my grandma’s from WWII. During that time, they were unable to get eggs and butter, so this recipe was a creative way to bake a cake without those ingredients. I personally think it tastes better than any cake that has eggs or butter in it anyway! I wanted to make this quickly, so I only did one layer, but this would be perfect for a 2-layer cake.
Start off by putting all of the dry ingredients (flour, cocoa, sugar, baking soda, salt) directly into your ungreased cake pan. Mix until well combined.
Next, make three wells in the mixture. Pour the canola oil in one, the white vinegar in one, and the vanilla in the other. Pour water over the mixture and stir until well combined.
Place in an oven at 350 degrees and bake 35-40 minutes. Let cool and top with the frosting of your choice. I used a confectioner’s sugar frosting for this one, but I personally thought it was too sweet for the cake. A cream cheese frosting would probably be perfect with this.
World War II (Chocolate) Cake
- 1 1/2 cups flour
- 3 TBSP cocoa
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 6 TBSP canola oil
- 1 TBSP white vinegar
- 1 tsp vanilla
- 1 cup water
- Preheat oven to 350 degrees
- Sift flour, cocoa, sugar, baking soda, and salt in an ungreased 8-inch cake pan. Mix until well combined.
- Make 3 wells in the mixture and put canola oil in one, vinegar in one, and vanilla in the other. Pour water over the entire mixture and stir until well combined.
- Bake for 35-40 minutes. Let cool and top with the frosting of your choice.