Just removing the cake from the Bundt pan was victory enough for we theologians of the cross. But when the cake entered at the The Most Popular Fair on Earth won second place in the Bundt cake division, the red ribbon was icing on the cake.

Here is the recipe for Mississippi Mud Cake:

Into a bowl sift together 2 cups flour, 1 teaspoon baking soda, and a pinch of salt.

In the top of a double boiler set over simmering water heat 1-3/4 cups coffee and 1/4 cup bourbon for 5 minutes. Add 5 ounces unsweetened chocolate and 2 sticks (1 cup) butter, all cut into pieces, and heat the mixture, stirring, until the chocolate and butter are melted and the mixture is smooth.

Remove the pan from the heat and stir in 2 cups sugar. Let the mixture cool for 3 minutes and transfer it to the bowl of an.electric mixer.

Add the flour mixture to the chocolate mixture, 1/2 cup at a time, beating at medium speed, and continue to beat the mixture for 1 minute.

Add 2 eggs, lightly beaten, and 1 teaspoon vanilla and beat the batter until it is smooth.

Butter a 9-inch tube pan, 3-1/2 inches deep, and dust it with cocoa. Pour in the batter and bake the cake in a pre- heated very slow oven (275° F.) for 1 hour and 30 minutes, or until a cake tester inserted in the cake comes out clean.

Let the cake cool completely in the pan on a rack and turn it out onto a serving plate. Dust the top with powdered sugar or serve with whipped cream.

The recipe comes from a celebrated blue ribbon winner at Wisconsin county fairs who lives in Chicago and has edited and published a couple of my books.

Fine print: the one time I used butter and cocoa on the pan, the results were not great. The better strategy is to use what works best for your Bundt pan.