Mississippi Mud Cake
User Reviews
4.4
15 reviews
Good
Mississippi Mud Cake
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
Cake:
- 2 2 cups all-purpose flour
- 2 ½ 2 ½ cups granulated sugar
- 1 1 teaspoon baking soda
- ½ ½ teaspoon salt
- 1 1 cup butter
- 1 ½ 1 ½ cups whole milk
- ¾ ¾ cup unsweetened cocoa powder
- 2 2 large room temperature eggs
- 2 2 teaspoons pure vanilla extract
- 1 ½ 1 ½ cups pecan halves toasted (can use walnut halves in place of pecans)
Chocolate Glaze:
- 6 6 tablespoons heavy cream
- 6 6 tablespoons dark corn syrup
- 8 8 ounces bittersweet or semisweet chocolate chopped
Add to Shopping List
Instructions
- Preheat oven to 350 degrees. Butter and flour a 10 ½-inch by 15 ½-inch jelly roll pan. Tap out any excess flour. As you can see from the picture below, I don’t own a pan this size, however, by folding foil and using my mini-loaf pans, I adapted my large baking sheet to work just fine.
- Sift the flour through a fine-mesh strainer into a large bowl. Add the sugar, baking soda and salt. Stir well to combine. Set aside.
- In a medium saucepan over medium heat, combine the butter, milk, and cocoa powder. Bring to a boil, whisking frequently until the butter melts completely and the cocoa is incorporated. Add the hot chocolate/milk mixture to the flour mixture, whisking until combined. Add the eggs and vanilla and whisk until well blended. Pour the batter into the prepared pan.
- Bake until a toothpick comes out clean, about 18-20 minutes. Transfer to a wire rack and let the cake cool completely in the pan.
- For the glaze: In a medium saucepan over medium heat, combine the cream and corn syrup. Bring to a simmer then reduce the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute.
- Remove from the heat and let the mixture stand until lukewarm, about 10 minutes. The glaze should be thick but pourable. Makes about 1 1/3 cups.
- Arrange the toasted pecans evenly over the top of the cake. Spoon the glaze over the top, carefully spreading it in and around the pecans. This step is messy and it’s ok if the glaze isn’t completely smooth over the top of the cake. Let the frosted cake stand at room temperature until the glaze sets, about 3 hours.
- Cut into squares. Serve, or cover with aluminum foil and store for up to 2 days at room temperature.
Notes
- Glaze: this cake, once frosted with the glaze, needs to sit at room temperature for a couple of hours for the glaze to set so plan ahead!
Nutrition Information
Show Details
Serving
1 Serving
Calories
543kcal
(27%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
69mg
(23%)
Sodium
298mg
(12%)
Fiber
4g
(16%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 15Servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 543kcal | 27% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 69mg | 23% |
| Sodium | 298mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
Other Recipes
You'll Also Love
