Description
Mississippi Mud Cake is a rich, ultra-moist chocolate cake loaded with melted marshmallows and topped with a warm chocolate-pecan frosting. Named after the muddy banks of the Mississippi River, this classic Southern dessert is dense, gooey, and irresistibly indulgent. Perfect for potlucks, family gatherings, or anytime you want a truly decadent chocolate treat.
Ingredients
For the Cake
1 cup unsalted butter
½ cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 ½ cups all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
1 cup chopped pecans or walnuts (optional)
3 cups mini marshmallows
For the Frosting
½ cup unsalted butter
¼ cup milk
¼ cup unsweetened cocoa powder
3 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional)
Instructions
Step 1:
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a saucepan over low heat, melt the butter. Stir in the cocoa powder until smooth. Remove from heat.
Add the sugar and mix well. Let the mixture cool slightly.
Beat in the eggs one at a time, then add vanilla extract.
Stir in the flour and salt until just combined.
Fold in the chopped nuts if using.
Pour the batter into the prepared pan and spread evenly.
Step 2:
Bake & Add Marshmallows
Bake for 30–35 minutes, until the cake is set but still moist.
Remove from the oven and immediately sprinkle marshmallows evenly over the hot cake.
Return to the oven for 2–3 minutes, just until marshmallows puff up.
Step 3:
Make the Frosting
In a saucepan, melt butter with milk and cocoa powder over medium heat.
Remove from heat and whisk in powdered sugar and vanilla until smooth.
Stir in chopped pecans if desired.
Step 4:
Finish the Cake
Pour the warm frosting over the marshmallow layer.
Spread gently and let the cake cool slightly before serving.
Serving Tip
Serve warm for a gooey, fudgy texture or let it cool completely for clean slices.
Enjoy