Description
Mississippi Mud Cake is a rich, decadent chocolate dessert featuring a moist cocoa-flavored cake topped with gooey mini marshmallows and a luscious chocolate frosting. This indulgent treat combines a soft cake base with a fudgy topping, finished with optional crunchy nuts for added texture, perfect for chocolate lovers.
Ingredients
Scale
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, cocoa powder, and granulated sugar. Stir well to blend before adding the eggs and vanilla extract, mixing until the batter is smooth and even.
- Add Dry Ingredients and Milk: Incorporate the all-purpose flour, salt, baking powder, and milk into the wet mixture. Stir gently until just combined, ensuring a uniform batter without overmixing. Pour this batter into the prepared baking dish spreading it evenly.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Test the doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Add Marshmallows: Immediately after baking, sprinkle the mini marshmallows evenly over the warm cake. Return it to the oven for an additional 2-3 minutes until the marshmallows are soft and slightly melted.
- Cool Slightly Before Frosting: Remove the cake from the oven and let it cool for a few minutes so it’s warm but not hot, preparing it for the frosting step.
- Make the Frosting: In a medium saucepan over medium heat, melt the butter and cocoa powder together. Once smooth, remove from heat and whisk in the powdered sugar, milk, and vanilla extract until a creamy, smooth frosting forms.
- Frost the Cake: Pour the warm chocolate frosting evenly over the top of the cake, allowing it to spread and seep into the marshmallow layer. Sprinkle the chopped pecans or walnuts on top if using for added crunch and flavor.
- Cool Completely and Serve: Let the cake cool completely to room temperature so the frosting sets perfectly. Once cooled, cut into squares and serve this rich, gooey chocolate delight.
Notes
- You can substitute pecans with walnuts or omit nuts completely for a nut-free version.
- Ensure the marshmallows are added right after baking while the cake is still warm to allow proper melting.
- For a dairy-free variation, use plant-based butter and milk alternatives.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat individual servings slightly to enjoy the gooey marshmallow texture warm again.
