Recipe for Mississippi Mud Cake
User Reviews
4.9
Recipe for Mississippi Mud Cake
Description
The Mississippi Mud Cake features a dense, moist chocolate cake with a deep cocoa flavor, balanced by the richness of melted butter and eggs. The optional addition of flaked coconut and chopped pecans adds texture and a nutty contrast to the chocolate base. It bakes in a 9x13 inch pan until a toothpick inserted comes out clean, resulting in a fudgy interior.
The Levee Frosting adds a fluffy, creamy layer using marshmallow creme mixed with cocoa, butter, vanilla, sugar, and milk, creating a rich, spreadable topping that sets well on the cake. Warming the marshmallow creme before spreading makes it easier to work with and ensures smooth coverage.
This cake suits occasions that call for a dense, chocolatey dessert with a sweet marshmallow finish. It pairs well with coffee or milk and can be made ahead to allow flavors to meld.
Ingredients
- 4 egg
- 2 cups white sugar
- 1 cup butter melted (2 sticks)
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 + 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 cup coconut optional, flaked
- 1/2 cup pecans optional, chopped
For the Levee Frosting:
- 1 (7-oz) jar marshmallow creme
- 1/2 cup butter melted (1 stick)
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 6-8 tablespoons milk
- 4 cups powdered sugar
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F. Use butter to grease a 9x13 inch cake pan.
- Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in 2 cups sugar and 1 teaspoon vanilla.
- In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
- Whisk in 1 cup flour (spooned and leveled), 1/2 cup + 1/3 cup cocoa, and 1/2 teaspoon kosher salt. (stir in the pecans and coconut as well.)
- Add the butter-flour mixture to the egg mixture and beat well until combined.
- Pour batter into the prepared pan.
- Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
- Meanwhile, prepare the Levee frosting.
- Clean the mixing bowl and melt 1/2 cup of butter in it. Beat in 1/2 cup cocoa powder.
- Add 1 teaspoon vanilla, 2 cups powdered sugar, and 1/4 teaspoon kosher salt. Beat well.
- Add half of the milk, about 3-4 tablespoons. Add the remaining 2 cups of powdered sugar, and beat well. Add more milk as necessary to reach the consistency you like.
- When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top. (see note)
- Spread the frosting over the warm cake and marshmallow creme. Use a spatula or knife to swirl it.
- I like to serve this cake warm, but it is quite messy. It will set up as it reaches room temperature.
Notes
- Warm the marshmallow creme slightly before frosting to ease spreading.
- Use a toothpick test to confirm cake doneness around 25-28 minutes of baking.
- Optional coconut and pecans add texture but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 712kcal | 36% |
| Carbohydrates | 105g | 35% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Potassium | 186mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 84g | 168% |
| Vitamin A | 803IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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