This version of the Southern favorite was created by Jan Jorgensen, Executive Chef and owner of Two Chefs Restaurant in South Miami.
(See article on Chef Jorgensen.)

Mississippi Mud Cake

By Executive Chef Jan Jorgensen

Serves 6 - 8

Ingredients
2 cups freshly brewed coffee
1 cup bourbon whiskey3 cups of sugar
3 cups of all purpose flour (sifted)
2 cups of semi-sweet chocolate chips
3 sticks of butter, broken into pieces
2 tsp baking soda
4 whole eggs
½ tsp salt

Directions
Preheat oven to 300 degrees.
In a large bowl, add hot coffee, bourbon, sugar and chocolate chips.
Place in a double boiler and whisk in butter a little at a time.
Sift flour, baking soda and salt onto a half sheet tray.
Crack eggs in a separate bowl and set aside.
Remove coffee mixture from heat, pour it back into the large bowl and stir in half of the flour mixture.
Add eggs and mix well.
Stir in the remaining flour.
Pour into a buttered and sugared (granulated) Bundt pan.
Bake until done, approximately 35-40 minutes.