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louisiana flood cake

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created a new cake recipe based on a non-alcoholic cocktail named Louisiana Flood. It's a minty cake in the style of Mississippi Mud.

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yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For louisiana flood cake

  • 10
    fudge grahams, crushed
  • 2 c
    marshmallow fluff, divided
  • 1 box
    German chocolate cake mix
  • 3 Tbsp
    dark brown sugar
  • 1
    instant chocolate pudding mix packet
  • 1 1/4 c
    hot water
  • 3
    large eggs
  • 2 tsp
    mint extract
  • 1/2 c
    canola oil
  • 1 c
    pure cane syrup, divided
  • 1 c
    white chocolate chips
  • 1 c
    heavy cream
  • 1/2 c
    chilled root beer
  • 8 oz
    cream cheese, softened

How To Make louisiana flood cake

  • 1
    Preheat oven to 350 degrees. Coat a 9 x13" baking pan with cooking spray.
  • 2
    Add the crushed fudge grahams and drizzle with 1 cup marshmallow fluff evenly; mix well.
  • 3
    In a large bowl, combine the cake mix, brown sugar ,pudding mix, hot water, mint extract and canola oil. Beat on low speed for 3 minutes.
  • 4
    Add 1 cup cane syrup. Beat again on medium speed for 40 seconds. Pour the batter into the prepared baking pan.
  • 5
    Sprinkle with white chocolate chips evenly and slowly swirl all over with a fork.
  • 6
    Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely for 8 minutes.
  • 7
    Whisk heavy cream, chilled root beer, remaining marshmallow fluff, cream cheese and remaining cane syrup together in a medium bowl for 3 minutes until combined.
  • 8
    Spread evenly onto the cooled cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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