Description
This Mississippi Mud Cake recipe is a rich, gooey Southern classic featuring moist chocolate cake, a melted marshmallow layer, and a fudgy chocolate-pecan frosting. Perfect for parties, potlucks, and chocolate lovers alike, it’s a decadent dessert that’s easy to make and impossible to resist.
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (optional)
- 4 cups mini marshmallows
- For the Frosting:
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 (16-ounce) package powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Melt butter in a saucepan over low heat, stir in cocoa until smooth.
- In a bowl, beat sugar and eggs. Add cocoa mixture and mix well.
- Stir in flour, salt, vanilla, and pecans (if using).
- Pour batter into pan and bake for 35 minutes.
- Immediately top hot cake with marshmallows; let soften.
- For frosting, melt butter in a saucepan. Add cocoa and milk, bring to a boil.
- Remove from heat; stir in vanilla and sifted powdered sugar until smooth.
- Pour frosting over marshmallows and spread evenly.
- Cool completely before slicing and serving.
Notes
- Omit pecans for a nut-free version.
- Swap pecans for walnuts or almonds if preferred.
- Add chocolate chips to the batter for extra richness.
- A spoonful of instant coffee enhances the chocolate flavor in frosting.
- If frosting thickens too much, thin with a little extra milk.
