Mississippi Mud Cake

If you’re on a quest for the ultimate chocolate indulgence, look no further than this Mississippi Mud Cake. Imagine a homemade chocolate cake topped with gooey marshmallows and a rich chocolate frosting that melts in your mouth. It’s the kind of dessert that dreams are made of, especially for chocolate lovers!

This delightful cake draws its name from the layers of soft marshmallow and chocolate that resemble the muddy banks of the Mississippi River. Surprisingly easy to make, this cake is baked in a simple 9×13” pan, making it perfect for any occasion. I’ve adapted this recipe from the classic Hershey’s Perfectly Chocolate Cake, swapping in milk and sour cream for an extra moist and tender texture. The frosting is inspired by my favorite Texas Sheet Cake recipe, and trust me, it’s absolutely irresistible!

Why You’ll Love This Recipe

• Rich chocolate flavor with a soft, moist texture.
• Easy to make and perfect for any gathering.
• The marshmallow and chocolate combo is a proven crowd-pleaser.

Kitchen Equipment You’ll Need

• Medium saucepan
• Mixing bowls
• 9×13 inch baking pan
• Wire rack
• Spatula

Ingredients

Cake

• 1 cup butter
• 1/2 cup cocoa
• 2 cups sugar
• 4 large eggs, slightly beaten
• 1 1/2 cups all-purpose flour
• 1 dash salt
• 1 teaspoon vanilla extract
• 1 1/2 cups pecans (optional)
• 4 cups mini marshmallows

Chocolate Frosting

• 1 (16 ounce) package powdered sugar, sifted
• 1/2 cup milk
• 1/3 cup cocoa
• 1/4 cup softened butter

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking pan.
3. In a medium saucepan, melt the butter over low heat.
4. Add cocoa to the melted butter and stir until smooth.
5. Remove the saucepan from the heat.
6. Transfer the butter mixture to a mixing bowl and add sugar and eggs. Mix until well blended.
7. Stir in the vanilla extract.
8. Gradually add flour and salt, mixing until just combined.
9. Fold in the pecans if using.
10. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and immediately sprinkle with marshmallows.
12. Let the cake cool in the pan on a wire rack.

For the Frosting:

In a bowl, combine all of the frosting ingredients and mix until smooth. If the frosting is too thick, add a bit more milk. Spread the frosting evenly over the cooled cake.

Tips for Success

• Ensure the cake is completely cool before frosting to prevent melting.
• Sift the powdered sugar to avoid lumps in the frosting.
• You can toast the pecans for added flavor.

Additional Tips or Variations

• For a nut-free version, omit the pecans.
• Add a sprinkle of sea salt on top for a sweet and salty twist.
• Serve with a scoop of vanilla ice cream for an extra treat.

Nutritional Highlights (Per Serving)

Note: Nutritional information will vary based on specific ingredients and serving size.

• Calories: Approx. 400
• Fat: 18g
• Carbohydrates: 58g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes, you can make the cake a day in advance. Store it in an airtight container to keep it fresh.

Can I freeze Mississippi Mud Cake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

How do I store leftovers?

Store any leftovers in an airtight container at room temperature for up to 3 days.

Conclusion

I hope you’re as excited as I am to try this Mississippi Mud Cake! It’s a delightful dessert that’s sure to satisfy any chocolate craving. I’d love to hear how it turns out for you, so please feel free to share your experience in the comments below. Enjoy every delicious bite!