Print

Mississippi Mud Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mississippi Mud Cake is a rich, decadent dessert combining moist chocolate cake, gooey marshmallows, and a thick, fudgy chocolate pecan frosting. It's perfect for any occasion or casual get-together.

Ingredients

1 cup all-purpose flour (120 grams)

1 cup granulated white sugar

½ cup unsweetened cocoa powder

¼ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon baking soda

½ cup milk (whole milk recommended)

½ cup vegetable or canola oil

2 large eggs

½ cup boiling water or hot brewed coffee

10 ounces mini marshmallows

½ cup salted butter

3 cups powdered sugar

½ cup unsweetened cocoa powder

¼ cup milk

½ cup chopped pecans

Finely chopped pecans for garnish

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan. Set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda.
  3. Stir in the milk, vegetable oil, and eggs until well combined.
  4. Add the boiling water (or hot brewed coffee) and stir. The batter will be thin.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top.
  8. Return the cake to the oven for 2-3 minutes, just until the marshmallows puff up and begin to melt.
  9. Remove from the oven and allow the cake to cool slightly while you prepare the frosting.
  10. For the frosting, melt the butter in a medium saucepan over medium heat. Whisk in the powdered sugar, cocoa powder, and milk until smooth.
  11. Stir in the chopped pecans and cook for 1 more minute, then remove from the heat.
  12. Immediately pour the frosting over the marshmallow-topped cake, spreading it evenly.
  13. Optionally, sprinkle additional chopped pecans over the top for garnish.
  14. Allow the cake to cool completely before slicing and serving.

Notes

  • Nut-Free: Skip the chopped pecans if you need a nut-free version.
  • Coffee-Free: Use boiling water instead of coffee for a non-coffee version.
  • Marshmallow Alternatives: Use regular-sized marshmallows cut into smaller pieces if mini marshmallows are unavailable.
  • Make Ahead: You can bake the cake a day in advance and store it at room temperature.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freezing: Wrap tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Find it online: http://recipesbyjanet.com/tasty-mississippi-mud-cake-recipe/