Description
Indulge in the rich and decadent flavors of the deep South with this classic Mississippi Mud Cake recipe. A moist chocolate cake topped with gooey marshmallows and a velvety chocolate frosting, this dessert is a true crowd-pleaser.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (melted)
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups chopped pecans (optional)
- 4 cups mini marshmallows
Frosting:
- ½ cup unsalted butter
- â…“ cup unsweetened cocoa powder
- â…“ cup milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake Batter: Combine melted butter and cocoa powder in a large bowl. Add sugar and eggs, mix well. Stir in flour, vanilla, and salt. Fold in pecans if using. Pour batter into prepared dish.
- Bake: Bake for 30–35 minutes until a toothpick inserted into the center comes out with moist crumbs.
- Add Marshmallows: Sprinkle mini marshmallows over the hot cake. Let sit for 5 minutes, then spread into a fluffy layer.
- Make Frosting: Melt butter in a saucepan, stir in cocoa powder and milk. Remove from heat, add vanilla and powdered sugar. Pour over marshmallow layer.
- Cool and Serve: Allow cake to cool completely before slicing.
Notes
- For a nut-free version, omit the pecans.
- You can drizzle with chocolate syrup or serve with vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
