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Mississippi Mud Cake Recipe

American · Dessert · 55 min total

A decadent Southern dessert featuring a rich chocolate cake base, topped with marshmallows and a glossy chocolate-pecan frosting.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1 (10.5 oz) bag mini marshmallows
• 1/2 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1/3 cup evaporated milk
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. Cream 1 cup butter and sugar until light and fluffy. Beat in eggs one at a time, then add 1 teaspoon vanilla.
3. In a separate bowl, whisk flour, 1/3 cup cocoa, and salt. Gradually add to butter mixture, mixing until just combined. Fold in pecans.
4. Spread batter into prepared pan. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
5. Remove cake from oven and immediately sprinkle marshmallows evenly over hot cake. Let cool completely in pan on a wire rack.
6. For frosting: In a saucepan, melt 1/2 cup butter over medium heat. Stir in 1/3 cup cocoa and evaporated milk. Bring to a boil, then remove from heat.
7. Beat in powdered sugar and 1 teaspoon vanilla until smooth. Pour over cooled cake, spreading to cover marshmallows. Let set before slicing.

Tips

• For best results, use fresh marshmallows; stale ones won't melt as well.
• Store covered at room temperature for up to 3 days.
• Can be frozen without frosting; thaw and add frosting before serving.

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