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Mud and Rocks Cake

Prep Time15 minsCook Time40 minsCategory
Spirit
 River Baron Artisan Spirit
Ingredients
 1 box caramel cake mix
 1 can(s) dulce de leche [13.4 oz.]
 16 oz powdered sugar
 8 oz cream cheese, softened
 1 cup melted butter, divided
 4 large eggs
  cup pecan pieces
  cup toffee bits
  cup mini chocolate chips, plus 1 cup
 1 tbsp heavy cream
  cup River Baron
 1 tsp vanilla
Directions
1

Preheat the oven to 350 degrees.

2

Spray a 13x9 inch baking dish with cooking spray and set aside.
Toast the pecans at 350 degrees for 8 minutes or until golden. Set aside to cool.

3

In a mixing bowl mix together the cake mix, ½ cup of melted butter and one egg until combined.
Press the mixture evenly into the bottom of the prepared baking dish.
On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted pecans.

4

In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter.
Whip on medium high speed so that all of the ingredients are well blended.

5

Pour the filling over the crust and place into the oven.

6

Bake at 350 degrees for 40-45 minutes.

7

Remove it from the oven; the cake will still appear a little wiggly. This means it is done.

GLAZE:
8

Melt 1 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave.

9

Stir until completely smooth then add 1/3 cup of River Baron Artisan Spirit and drizzle over the cake.

10

Sprinkle with toffee bits.

11

Serve with a dollop of whipped cream.

Ingredients

Spirit
 River Baron Artisan Spirit
Ingredients
 1 box caramel cake mix
 1 can(s) dulce de leche [13.4 oz.]
 16 oz powdered sugar
 8 oz cream cheese, softened
 1 cup melted butter, divided
 4 large eggs
  cup pecan pieces
  cup toffee bits
  cup mini chocolate chips, plus 1 cup
 1 tbsp heavy cream
  cup River Baron
 1 tsp vanilla

Directions

Directions
1

Preheat the oven to 350 degrees.

2

Spray a 13x9 inch baking dish with cooking spray and set aside.
Toast the pecans at 350 degrees for 8 minutes or until golden. Set aside to cool.

3

In a mixing bowl mix together the cake mix, ½ cup of melted butter and one egg until combined.
Press the mixture evenly into the bottom of the prepared baking dish.
On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted pecans.

4

In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
Beat in the remaining 3 eggs, vanilla, powdered sugar and melted butter.
Whip on medium high speed so that all of the ingredients are well blended.

5

Pour the filling over the crust and place into the oven.

6

Bake at 350 degrees for 40-45 minutes.

7

Remove it from the oven; the cake will still appear a little wiggly. This means it is done.

GLAZE:
8

Melt 1 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave.

9

Stir until completely smooth then add 1/3 cup of River Baron Artisan Spirit and drizzle over the cake.

10

Sprinkle with toffee bits.

11

Serve with a dollop of whipped cream.

Mud and Rocks Cake
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Mississippi River Distilling Company

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