Mississippi Mud Cake
User Reviews
5
Mississippi Mud Cake
Description
The Mississippi Mud Cake starts with a batter combining sugar, melted butter, unsweetened cocoa powder, beaten eggs, vanilla, salt, flour, and chopped toasted pecans, baked in a large pan until a toothpick comes out clean. Immediately after baking, miniature marshmallows are sprinkled evenly on top and returned briefly to the oven to melt and soften, forming a gooey marshmallow layer.
The cake is topped with a chocolate frosting made from powdered sugar, milk, cocoa powder, and softened butter, creating a creamy, sweet finish that contrasts with the toasted pecans sprinkled over the top. The overall effect is a dense yet tender chocolate cake with nutty crunch and sweet marshmallow accents.
This dessert is typically cooled completely before slicing to achieve clean portions. It can be served anytime, from casual family meals to special occasions where a rich, chocolate dessert is desired.
For convenience, brownie mix can be substituted for the cake portion. The cake keeps fresh at room temperature for up to five days when wrapped properly and freezes well for three months; defrost completely before serving.
Ingredients
For the Cake:
- 2 cups sugar
- 1 cup butter melted
- ½ cup unsweetened cocoa powder
- 4 egg beaten
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 cups pecans toasted, chopped
- 10.5 ounces miniature marshmallows
For the Icing:
- 1 pound powdered sugar
- ½ cup milk whole
- ⅓ cup unsweetened cocoa powder
- ¼ cup butter softened
Instructions
- Preheat the oven to 350 degrees.
- Add the sugar, butter, cocoa, eggs, vanilla, and salt to a large mixing bowl. Whisk together until well combined. Stir in the flour and 1 ½ cups chopped pecans.
- Pour the batter into a greased and floured 15x10-inch pan.
- Bake for 20-25 minutes or until a tester inserted in the center comes out clean.
- Remove the cake from oven and top evenly with the marshmallows.
- Return to the oven and bake for 5 more minutes.
While the cake is baking, make the frosting.
- Place all ingredients in a medium bowl. Beat at medium speed with an electric mixer until combined and smooth.
- Remove cake from the oven and drizzle chocolate frosting over warm cake. Sprinkle with remaining pecans.
- Cool completely before cutting.
Notes
- Using two packages of brownie mix can simplify the cake layer preparation.
- Allow the cake to cool fully before slicing to help maintain clean pieces.
- Store wrapped at room temperature for up to 5 days or freeze tightly wrapped for up to 3 months; thaw completely before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 374kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 112mg | 5% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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