Mississippi Mud Cake
User Reviews
4.9
1,212 reviews
Excellent
Mississippi Mud Cake
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This Mississippi Mud Cake includes a homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top.
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Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar , packed
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup oil , canola or vegetable
- 2 eggs
- 1 teaspoon vanilla extract
- 6 Tablespoons milk
- 1/3 cup sour cream
- 1 cup boiling water
For topping:
- 10.5 ounce package mini marshmallows
- 1/2 cup butter (1 stick)
- 6 Tablespoons milk
- 3 heaping Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
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Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13'' baking pan.
- In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
- Add oil, eggs, vanilla, milk and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.
- Pour batter into prepared pan. Bake for 38-45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and sprinkle marshmallows all over the top of the hot cake, completely covering it.
- Return to oven (at 350 degrees F) for 3-5 minutes or until the marshmallows are just slightly puffed and melted.
- Allow cake to cool completely before drizzling frosting on top.
For the frosting:
- Melt butter in a small saucepan over medium-high heat.
- Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly.
- Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth.
- Drizzle warm frosting immediately over cake. Refrigerate cake for about 30 minutes or until frosting has set. Store at room temperature.
- Next time try Mississippi Mud Brownies!
Notes
- Make Ahead and Freezing Instructions: The cake can be made 1-2 days in advance, stored covered at room temperature or in the refrigerator. The baked and frosted cake can be frozen for up to 3 months.
Nutrition Information
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Calories
633kcal
(32%)
Carbohydrates
104g
(35%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Cholesterol
49mg
(16%)
Sodium
394mg
(16%)
Potassium
224mg
(6%)
Fiber
2g
(8%)
Sugar
78g
(156%)
Vitamin A
300IU
(6%)
Calcium
75mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 104g | 35% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 394mg | 16% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 300IU | 6% |
| Calcium | 75mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
1,212 reviews
Excellent
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