MISSISSIPPI MUD CAKE 250g butter, chopped 150g dark chocolate, chopped coarsely 2 cups caster sugar 1 cup hot water 1/3 cup Tia Maria or Kahlua 1 tablespoon instant coffee powder 1 1/2 cups plain flour 1/4 cup self-raising flour 1/4 cup cocoa powder 2 eggs Preheat oven to 325°F. Grease deep 20cm-round cake pan; line base and side with baking paper.

Combine butter, chocolate, sugar, the water, liqueur and coffee powder in medium saucepan; stir over low heat until chocolate is melted. Transfer mixture to large bowl; cool. Stir in sifted flours and cocoa, then eggs, one at a time; pour mixture into prepared pan.

Bake in moderately slow oven for 1 1/2 hours. Stand cake 30 minutes; turn onto wire rack to cool.

Serves 16.

Per serving: Fat: 16.7g, Calories: 356.

[Cafe Cakes, The Australian Women's Weekly]