A rich, chocolatey Southern favorite, this Mississippi Mud Cake features a moist chocolate cake topped with gooey marshmallows and decadent cocoa icing. Perfect for gatherings and celebrations, this dessert is a guaranteed crowd-pleaser with its irresistible layers of sweetness.
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup chopped pecans
- 4 cups mini marshmallows
- 16 oz confectioners’ sugar
- 1/2 cup whole milk
- 1/2 cup cocoa powder
- 1/4 cup unsalted butter softened
Instructions
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Preheat the oven to 350°F (175°C). Coat a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
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In a large bowl, beat softened butter with granulated sugar until creamy. Mix in eggs one at a time, ensuring each is well blended. Gradually add in flour and cocoa powder, mixing until smooth. Stir in vanilla extract and fold in chopped pecans.
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Pour the batter into the greased baking dish, spreading evenly. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
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Immediately after removing from the oven, sprinkle mini marshmallows evenly over the cake. Let them sit for a few minutes to soften, then gently spread to cover the cake.
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In a medium bowl, combine confectioners’ sugar, cocoa powder, and softened butter. Gradually stir in milk until the icing is smooth and creamy.
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Pour the icing over the marshmallow layer, spreading evenly. Allow the icing to set before slicing and serving.
Notes
For added texture, try using a combination of mini marshmallows and larger marshmallow halves on top. You can also add a dash of espresso powder to the cake batter for a richer chocolate flavor.
Nutrition
Calories: 480kcal
