Maybe you should start adding a Carb count for the people who also have diabetes and have to count the carbs.

By Heidi on January 19, 2012

Paula, I love the mud cake it's wonderful and my family did as well. I love that you share your recipes with us your fans LOL.. So we too can be great cooks. Keep up the good work and keep posting recipes. Thanks, Alice

By Alice Boyte on January 17, 2012

PRAYING FOR YOU. LOVE ALL YOUR RECIPES

By Dianne on January 15, 2012

I want to make your Mississippi Mud Cake and it sounds delicious, I've watched you for years and you are sooooo down to earth, just love to meet you. My friend Mary and I want to take a trip to Savannah not this year but next year. I want to visit your restaurant, I really hope when we come down that you will be there, I know you travel alot. My husband and I will be moved in about 2 years, so my friend and I want to make this trip. Any suggestions on a good hotel close to your restaurant. Thanks so very much.

By Pat Leather on December 14, 2011

Paula: I saw you make a Mississippi mud cake on tv the other day. The cake you made was layered cake, filling and cake. It was iced with a chocolate chreem cheese icing and topped with mini marshmallows and pecans. My question to to is what was the filling made of? You had a special guest named Darby on and you put the filling on without explaining what it was. I looked on your website but the Mississippi mud cake you show is not the same. Can you help me make that filling? Sincerely Jim Boyd

By Jim Boyd on November 21, 2011

There are two versions of the Mississippi Mud Cake. The one that aired Nov. 6 is the Layered cake, found here: http://www.pauladeen.com/index.php/recipes/view2/layered_mississippi_mud_cake/

By Anonymous on November 08, 2010

Am I just blind~is it included in the recipe?? I just watched Paula and her son make this on tv...it was a double layer with a white 'filling'...it was noted on the screen that you can find the delicious filling recipe on the website...I just don't see it....thank you in advance if you can help...

By lauralinnea on November 06, 2010

Absolutely loved this cake and so did all my friends! Delicious!

By Anonymous on September 16, 2010

A-W-E-S-O-M-E!!!! only i use individual ramekins as the cake falls apart on me (maybe we just cant wait till it cools to eat it). It is sooo "rich" as Paula would say. Kids go crazy when i make these. Thanks Paula!

By Anonymous on August 31, 2010

I love it !!!!!! My Mom makes it for me every year on my birthday.

By Anonymous on August 20, 2010

If you follow the directions exactly, this is a great recipe. Everyone loved it.

By Anonymous on August 18, 2010

I think the recipe in the book says to bake at 300 degrees; if you do that it will most definitely be undercooked. Bake at 350.

By Anonymous on July 20, 2010

Cake was good but i expected something different just reminded of a brownie. And i didnt using the frosting given i used buttercream icing

By Anonymous on May 24, 2010

I read this recipe in paula's book and it turned out horrible!

By Anonymous on April 17, 2010

Very good!!!

By Anonymous on December 25, 2009

When I first say Paula and her son making this cake, I new right then I would love it. I baked my cake in a 9 by 13 glass dish. It did take 45 minutes to cook it and it turned out great! I can't wait to share this wonderful cake with my family.

By Anonymous on December 24, 2009

I've made this recipe twice. Both times at 25 minutes the cake was still very liquid in the middle, so I baked for a total of 40 minutes each time. When I removed the cake from the oven the center fell. But it was still a delicious desert. My family all loved it. I'll definitely make this again.

By NeeNee on April 19, 2009