Description
Mississippi Mud Cake is a rich, chocolatey dessert featuring a moist cocoa-flavored cake base topped with soft melted marshmallows and a smooth, fudgy chocolate frosting. This indulgent treat combines layers of butter, cocoa, sugar, and marshmallows with a creamy, decadent frosting, perfect for chocolate lovers seeking a classic Southern comfort dessert.
Ingredients
Cake
- 1 cup butter, melted
- 1/2 cup cocoa powder
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 cups mini marshmallows
- 1/2 cup chopped pecans or walnuts (optional)
Frosting
- 1/2 cup butter
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine melted butter, cocoa powder, and granulated sugar until smooth. Stir in the eggs and vanilla extract thoroughly to create a smooth mixture.
- Add Dry Ingredients: Incorporate the all-purpose flour, salt, baking powder, and milk into the wet mixture. Mix everything until just combined to form the batter.
- Bake Cake: Pour the batter evenly into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Add Marshmallows: Immediately after baking, sprinkle mini marshmallows evenly over the warm cake. Return it to the oven for 2-3 minutes, just until the marshmallows soften and begin to melt.
- Cool Slightly: Remove the cake from the oven and allow it to cool slightly to prepare for frosting.
- Make Frosting: In a saucepan over medium heat, melt butter and cocoa powder together. Remove from heat and stir in powdered sugar, milk, and vanilla extract. Whisk continuously until the frosting is smooth and well combined.
- Frost the Cake: Pour the warm frosting evenly over the cake surface. Optionally, sprinkle chopped pecans or walnuts on top for added texture and flavor.
- Final Cooling: Allow the cake to cool completely to set the frosting before slicing into squares and serving.
Notes
- For an extra nutty flavor and crunch, use toasted pecans or walnuts.
- Ensure the marshmallows are added immediately after baking to melt perfectly on the warm cake.
- For a deeper chocolate flavor, use Dutch-process cocoa powder if available.
- This cake is best served at room temperature for optimal texture and taste.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
