Of course! Mississippi Mud Cake is the ultimate decadent, fudgy, and messy Southern dessert. It features a rich chocolate cake base, a layer of gooey marshmallows, and a poured chocolate frosting, often topped with pecans.
Here is a classic, foolproof recipe.
Mississippi Mud Cake
This recipe makes a 9×13 inch pan, serving a crowd.
Ingredients:
For the Cake:
· 1 cup (2 sticks) unsalted butter
· ½ cup unsweetened cocoa powder
· 2 cups granulated sugar
· 4 large eggs
· 1½ teaspoons vanilla extract
· ¼ teaspoon salt
· 1½ cups all-purpose flour
· 1 cup chopped pecans or walnuts (optional)
· 1 (10 oz) bag mini marshmallows
For the Frosting:
· ½ cup (1 stick) unsalted butter
· ⅓ cup unsweetened cocoa powder
· ⅓ cup milk (whole or 2%)
· 1 (16 oz) box powdered sugar
· 1 teaspoon vanilla extract
· Pinch of salt
· Additional chopped pecans for garnish (optional)
Instructions:
- Preheat and Prepare:
· Preheat your oven to 350°F (175°C).
· Grease a 9×13 inch baking pan.
- Make the Cake:
· In a medium saucepan, melt 1 cup of butter over low heat. Remove from heat.
· Whisk in the ½ cup cocoa powder until smooth.
· Let the mixture cool slightly.
· In a large bowl, beat the sugar, eggs, vanilla, and salt together until well combined and slightly pale.
· Gradually pour the chocolate-butter mixture into the egg mixture, whisking constantly.
· Gently stir in the flour until just combined. Do not overmix.
· Fold in the chopped nuts, if using.
· Pour the batter into the prepared pan and spread it evenly.
· Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake will be set and spring back when touched.
- Add the Marshmallow Layer:
· Immediately after removing the cake from the oven, sprinkle the entire bag of mini marshmallows evenly over the hot cake.
· Return the pan to the warm oven (you can turn it off) for 2-3 minutes, just until the marshmallows are soft and puffy. Watch closely so they don’t melt completely!
· Remove the pan and let the cake cool while you make the frosting.
- Make the Frosting:
· In a medium saucepan, melt the ½ cup butter over low heat.
· Whisk in the ⅓ cup cocoa powder and milk until smooth.
· Bring the mixture just to a boil, then immediately remove from heat.
· Gradually beat in the powdered sugar, vanilla extract, and a pinch of salt with an electric mixer until the frosting is smooth and pourable.
- Frost the Cake:
· While the frosting is still warm, immediately pour it over the marshmallow layer.
· Use an offset spatula to gently spread the frosting to cover the marshmallows completely.
· If using, sprinkle with additional chopped pecans for garnish.
- Set and Serve:
· Allow the cake to cool completely at room temperature to allow the frosting to set. This will take several hours.
· The marshmallow layer will be gooey, and the frosting will be fudgy. Cut into squares and serve.
Pro Tips for Success:
· Timing is Everything: Adding the marshmallows to the hot cake is crucial. The residual heat softens them perfectly. The brief return to the oven just helps them melt slightly and adhere.
· Don’t Overbake the Cake: The cake should be just set. Overbaking will make it dry.
· Pourable Frosting: Make the frosting and pour it while it’s still warm. It will be easier to spread and will set into a fudgy, brownie-like layer.
· Storage: Because of the marshmallows, this cake is best stored covered at room temperature for 1-2 days. Refrigeration will make the marshmallows hard and the cake dry. For longer storage, freeze it.
· Why “Mississippi Mud”? The name comes from the resemblance of the finished cake to the muddy banks of the Mississippi River—a rich, dark, and “muddy”-looking dessert.
· Variation – Mississippi Mud Pie: Don’t confuse this with Mud Pie! Mud Pie is typically a chocolate cookie crust filled with chocolate pudding or ice cream.
This cake is rich, messy, and absolutely irresistible. Enjoy!