Mississippi Mud Cake
A decadent dessert featuring rich chocolate layers topped with gooey marshmallows, embodying warmth and nostalgia.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Provides creamy richness for a tender crumb.
- 1.5 cups granulated sugar Adds sweetness to balance chocolaty notes.
- 1.5 cups all-purpose flour Gives structure to the cake.
- 0.5 cups cocoa powder Infuses deep chocolate flavor for a bittersweet contrast.
- 4 large eggs Adds moisture and binds ingredients.
- 2 teaspoons vanilla extract Enhances the cake's aroma.
- 1 cup chopped pecans Adds crunch and depth to each bite.
- 4 cups mini marshmallows Creates a melty topping when baked.
For the Icing
- 16 ounces confectioners' sugar Provides a smooth, glossy finish.
- 0.5 cups whole milk Creates a velvety texture in the icing.
- 0.5 cups cocoa powder For added chocolaty flavor in the icing.
- 0.25 cups unsalted butter, softened For a rich, creamy icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour and cocoa powder.
- Gradually incorporate the dry mixture into the butter mixture, alternating with milk if needed.
- Fold in chopped pecans.
- Pour the batter into the prepared pan, smoothing it out evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the icing by melting butter in a saucepan over medium heat; stir in cocoa powder and milk.
- Whisk in confectioners' sugar until smooth.
Assembly
- Once the cake is out of the oven, sprinkle mini marshmallows over the warm cake.
- Pour the warm icing over the marshmallows and cake, spreading evenly.
- Allow the cake to cool slightly.
Notes
For a healthier twist, consider using applesauce for half of the butter or whole wheat flour instead. Store in an airtight container for up to two days or freeze for longer storage.