4.7 from 9 votes
Mississippi Mud Cake Recipe
Mississippi Mud Cake Recipe - Mississippi mud cake is a simple, yet scrumptious chocolate dessert with marshmallows, pecans and a rich chocolate icing. Perfect to make ahead and great for chocolate lovers!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 24 (2-inch) pieces
Calories: 338 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Mississippi Mud Cake:
- 2 cups sugar
- 1/3 /3 cup unsweetened cocoa powder
- 1/2 /2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup butter , melted and cooled
- 3 large eggs
- 1 1/2 /2 teaspoons vanilla extract
- 2 cups roasted pecans chopped
- 1 (10.5-ounce) bag miniature marshmallows
For the Chocolate Icing:
- 1/2 /2 cup butter
- 2 tablespoons unsweetened cocoa powder
- 3 cups confectioners sugar
- 1/4 /4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
Mississippi Mud Cake:
- Preheat oven to 350º F. Prepare the baking dish with butter and flour or by spreading with cake goop or spraying with baking spray.
- Whisk together the sugar, cocoa powder, salt, and flour in a medium bowl. In a 2-cup measuring cup, whisk together the melted and cooled butter, eggs, and the vanilla extract until well combined. Pour the egg mixture into the sugar and flour mixture and stir until well combined. Stir in 1 cup of the toasted pecans. Pour the mixture into the prepared 9x13 baking dish and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from the oven and top with the mini marshmallows.
Cup of Yum
Chocolate Icing:
- During the last 10 minutes baking time for the cake, prepare the chocolate icing by melting the butter and cocoa in a large saucepan over medium heat. Add confectioners sugar and milk and bring to a full boil. Remove the pan from the heat and stir in the vanilla until well combined.
- Pour the chocolate icing over the warm, marshmallow topped cake, making sure to cover to the edges of the pan. Top with the remaining pecans.
- Let cool, cut into pieces and serve.
Notes
- Make-Ahead:Store Mississippi Mud Cake in an airtight container or under a cake dome for up to 3 days.
- Do not recommend freezing since marshmallows do not typically freeze well.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
164mg
(7%)
Potassium
86mg
(2%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
407IU
(8%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24(2-inch) pieces
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 164mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.