Mississippi Mud Cake
Mississippi Mud Cake is an indulgent Southern dessert featuring a rich chocolate cake with gooey marshmallows, crunchy pecans, and a decadent chocolate icing. This dessert is perfect for any gathering, satisfying all your chocolate cravings with its delightful textures. Easy to make and a crowd-pleaser, it's an unforgettable treat for chocolate lovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
4 large eggs
2 tsp vanilla extract
1 cup chopped pecans
4 cups mini marshmallows
16 oz confectioners' sugar
1/2 cup whole milk
1/2 cup cocoa powder
1/4 cup unsalted butter, softened
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
-
In a large bowl, beat softened butter and granulated sugar until creamy. Add eggs one at a time, mixing well.
-
Gradually mix in flour and cocoa powder, then stir in vanilla extract. Fold in the chopped pecans.
-
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25 minutes, or until a toothpick comes out clean.
-
Immediately sprinkle the mini marshmallows on top of the hot cake. Let them soften and then spread them evenly across the top.
-
In a medium bowl, beat together confectioners' sugar, cocoa powder, and butter. Gradually add milk and mix until smooth and creamy.
-
Pour the icing over the marshmallows and spread evenly. Let the icing set before serving.
Notes
-
Nut-Free: Omit the pecans for a nut-free version.
-
Variations: Add peanut butter for a twist, or mix in crushed graham crackers for a s’mores-inspired cake.
-
Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Find it online: https://recipesbyjanet.com/mississippi-mud-cake/
