Mississippi Mud Cake
User Reviews
4.9
Mississippi Mud Cake
Description
This Mississippi Mud Cake starts with a chocolate cake batter made from flour, cocoa powder, baking powder, soda, oil, sugar, eggs, and milk for a rich, fudgy texture. The batter bakes in a 9x13-inch pan until springy and just set. While baking, a cocoa butter icing is prepared with butter, cocoa, milk, powdered sugar, and vanilla, warmed until smooth.
Once the cake has baked for about 15 minutes, it is removed briefly to add mini marshmallows and chopped pecans before drizzling the warm icing atop. The cake finishes baking and cools, allowing the marshmallows to melt slightly and the icing to set into a shiny, gooey topping. This creates contrasts between the dense cake, soft marshmallows, crunchy nuts, and creamy icing.
Serving yields a dessert with brownie-like texture and a sweet, chocolaty, nutty top layer that pairs well with coffee or milk. The recipe notes variations such as using walnuts instead of pecans and advises proper measuring, room temperature ingredients, and letting the cake cool fully before slicing to maintain slices.
Ingredients
For the Cake:
- 2¼ cups all-purpose flour (210g)
- ¾ cup cocoa powder 60g, unsweetened
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 2 cups granulated sugar (400g)
- 1 cup vegetable oil (240mL)
- ¾ cup milk 180ml, whole
- 4 large egg
- 1 teaspoon vanilla extract
- 1 (10-ounce bag) mini marshmallows (283g)
- 1 cup pecans 113g, chopped
For the Icing:
- ½ cup butter 113g, unsalted
- 3 tablespoons cocoa powder unsweetened
- 5 tablespoons milk whole
- 3 cups confectioners’ sugar (360g)
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray a 9x13-inch baking pan with baking spray.
- In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.
- In a large mixing bowl, whisk together the sugar, oil, milk, eggs, and vanilla. Add the flour mixture to the sugar mixture and stir until well combined and smooth. Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes or until the center of the cake is springy to the touch.
- Meanwhile, after the cake has been baking for 15 minutes, make the icing.
For the Icing:
- In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder and milk until smooth. Add the powdered sugar and vanilla, and whisk until smooth. Remove from the heat and keep warm.
For the Assembly:
- Remove the cake from the oven and immediately top with marshmallows and pecans. Drizzle the icing over the marshmallows and pecans. Let the cake cool completely before serving.
Notes
- The cake texture is fudgy, similar to a dense brownie, and cools with a slight fall at the edges.
- Walnuts can be swapped for pecans in the topping if preferred.
- Room temperature ingredients ensure smooth batter without overmixing to avoid toughness.
- Accurate measurement of flour and powdered sugar is recommended to prevent density and too-thick icing.
- Allow the cake to cool fully before slicing to get clean cuts and stable servings.
- If using jumbo marshmallows, cut them into smaller pieces to simulate mini marshmallows.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 107g | 36% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 316mg | 13% |
| Potassium | 224mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 78g | 156% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
