Description

Indulge in the rich, chocolatey goodness of a classic Mississippi Mud Cake. This decadent dessert features a moist chocolate cake topped with a layer of gooey marshmallows and a velvety chocolate frosting.

Ingredients

Cake:

1 cup unsalted butter (melted)
2 cups granulated sugar
½ cup unsweetened cocoa powder
4 large eggs
1½ cups all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
1½ cups chopped pecans (optional)
4 cups mini marshmallows

Frosting:

½ cup unsalted butter
⅓ cup unsweetened cocoa powder
⅓ cup milk
1 teaspoon vanilla extract
3½ cups powdered sugar

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix the cake batter: In a large bowl, mix melted butter, granulated sugar, and cocoa powder until smooth. Add eggs one at a time, beating well. Stir in flour, salt, vanilla, and pecans if using. Pour batter into the prepared dish.
Bake: Bake for 30 minutes until a toothpick inserted comes out with moist crumbs. Remove from oven and top with marshmallows. Return to oven for 2-3 minutes until marshmallows puff up.
Make the frosting: Melt butter in a saucepan, stir in cocoa powder and milk, bring to a boil. Remove from heat, mix in vanilla and powdered sugar. Pour frosting over the marshmallows.
Cool and serve: Let the cake cool before slicing and serving.

Notes

For added richness, drizzle with chocolate syrup before serving.
You can omit nuts if desired or substitute with walnuts.