Mississippi Mud Sheet Cake

If you’re a fan of decadent desserts, you’re in for a treat with this Mississippi Mud Sheet Cake. While you might be familiar with the classic Mississippi Mud Pie, this cake variation captures the same indulgent layers of rich chocolate and gooey marshmallow, all in one easy-to-make sheet cake. It’s the perfect fusion of flavors and textures, minus the crunchy cookie crust, but with plenty of fudgy goodness.

Why You’ll Love This Recipe

This Mississippi Mud Sheet Cake is a chocolate lover’s dream come true. It features a simple yet flavorful chocolate cake base made with cocoa powder — no need to melt chocolate! The addition of pecans and shredded coconut adds delightful crunch and chewiness. The crowning glory? A luscious marshmallow and chocolate swirl frosting that’s both gooey and irresistible.

Kitchen Equipment You’ll Need

• Electric mixer
• Large mixing bowls
• 9×13-inch baking dish
• Whisk
• Spatula or knife

Ingredients

For the Cake:

• 4 large eggs
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 1/2 cup pecans, chopped

For the Frosting:

• 1 (7 oz) jar marshmallow creme
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup cocoa powder
• 2 teaspoons vanilla extract
• 6-8 tablespoons milk
• 4 cups powdered sugar

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large bowl, use an electric mixer to beat the eggs until thick. Add the sugar and vanilla, and mix until combined.
3. In a separate bowl, whisk together the melted butter, flour, cocoa, salt, coconut, and pecans. Stir this mixture into the egg mixture until well combined.
4. Pour the batter into the prepared baking dish and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the frosting. In a clean bowl, stir together the melted butter and cocoa powder. Add the vanilla and 2 cups of powdered sugar, beating well.
6. Add half of the milk, followed by the remaining 2 cups of powdered sugar. Beat until smooth, adding more milk as needed to reach your desired consistency.
7. Once the cake is done, remove it from the oven and immediately spread the marshmallow creme over the top. Follow with the chocolate frosting, using a spatula or knife to swirl them together. Enjoy!

Tips for Success

• Ensure your eggs are at room temperature for easier mixing and better volume.
• For a smoother frosting, sift the powdered sugar before adding it to the mix.
• If you prefer a less sweet dessert, reduce the amount of sugar in the cake by 1/4 cup.

Additional Tips or Variations

For an extra crunch, try adding chopped walnuts or almonds in place of pecans. If you’re not a fan of coconut, you can leave it out or substitute it with additional nuts.

Nutritional Highlights (Per Serving)

Calories: 450 | Total Fat: 20g | Saturated Fat: 12g | Carbohydrates: 65g | Protein: 5g | Sugar: 50g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature.

Can I freeze Mississippi Mud Sheet Cake? Absolutely. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before serving.

What can I use instead of marshmallow creme? You can use mini marshmallows as a substitute. Simply melt them slightly before spreading over the cake.

Conclusion

This Mississippi Mud Sheet Cake is a chocolatey delight that’s sure to impress at any gathering. Its combination of rich flavors and textures makes it a standout dessert. Give this recipe a try, and don’t forget to share your delicious results with us!