Description
Indulge in the ultimate Mississippi Mud Cake Bliss—rich, fudgy chocolate cake topped with gooey marshmallows and a decadent cocoa icing. A classic Southern favorite!
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pecans (optional)
- 3 cups mini marshmallows
For the Icing:
- ½ cup unsalted butter, softened
- ½ cup cocoa powder
- ½ cup whole milk
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, beat butter and sugar until light and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually mix into the wet ingredients.
- Fold in chopped pecans, then pour batter into the prepared dish, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and immediately sprinkle mini marshmallows on top. Let them soften, then gently spread.
- To make the icing, melt butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth. Remove from heat and whisk in confectioners’ sugar and vanilla.
- Drizzle warm icing over the marshmallow layer, spreading evenly.
- Let the cake cool before slicing into squares and serving.
Notes
- Toast pecans for extra crunch and flavor.
- Serve slightly warm for the best gooey texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern