Mississippi Mud Cake
Mississippi Mud Cake is a rich and indulgent Southern classic, featuring a moist chocolate cake topped with gooey marshmallows and smothered in a luscious chocolate icing. Perfect for gatherings or a special treat, this dessert is sure to impress with its layers of texture and flavor.
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 4 cups mini marshmallows
- 16 ounces confectioners' sugar
- ½ cup whole milk
- ½ cup cocoa powder
- ¼ cup unsalted butter softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly.
- Make the Cake Batter: Beat together 1 cup softened butter and 1 ½ cups granulated sugar until creamy. Add 4 eggs one at a time, mixing well after each addition. Gradually mix in 1 ½ cups all-purpose flour and ½ cup cocoa powder until well combined. Stir in 2 teaspoons vanilla extract and fold in 1 cup chopped pecans.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Add the Marshmallows: Immediately after removing the cake from the oven, sprinkle 4 cups mini marshmallows evenly over the top. Let them soften for a few minutes, then gently spread to cover the cake.
- Prepare the Icing: In a medium bowl, mix together 16 ounces confectioners' sugar, ½ cup cocoa powder, and ¼ cup softened butter. Gradually add ½ cup milk, stirring until the icing is smooth and creamy.
- Finish the Cake: Once the cake has cooled slightly, pour the icing over the marshmallow layer, spreading it evenly. Let the icing set before serving.
Notes
Customize this cake by adding your favorite nuts or chocolate chips. For a nut-free option, simply omit the pecans. Serve warm for the best experience.
Nutrition
Calories: 450kcal
Love this recipe?Follow us at @Recipecs for more