Description
Indulge in the decadent delight of Mississippi Mud Cake, a rich and gooey chocolate dessert that combines layers of moist cake, fluffy marshmallows, and a velvety cocoa frosting. Perfect for satisfying your sweet tooth cravings!
Ingredients
Scale
Cake:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (optional)
Topping:
- 4 cups mini marshmallows
Frosting:
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 (16-ounce) box powdered sugar (about 4 cups)
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Cake Batter: In a large bowl, whisk together melted butter, sugar, cocoa powder, and eggs until smooth. Stir in flour, salt, vanilla, and pecans if using.
- Bake: Spread batter in the pan and bake for 25–30 minutes until a toothpick comes out mostly clean.
- Add Marshmallows: Sprinkle marshmallows over hot cake and return to oven for 2–3 minutes until puffed.
- Make Frosting: Melt butter in a saucepan, add cocoa powder and milk, then gradually mix in powdered sugar and vanilla until smooth.
- Finish: Pour warm frosting over marshmallows and let cool before slicing.
Notes
- For extra texture, add 1/2 cup shredded coconut along with the pecans.
- Best served in small squares due to richness.
- Store covered at room temperature for 2–3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 46 g
- Sodium: 90 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
