Description
Mississippi Mud Cake is a decadent Southern dessert featuring a rich chocolate cake base loaded with chopped pecans, topped with a gooey layer of mini marshmallows and finished with a smooth chocolate frosting. This indulgent sheet cake combines fudgy cocoa flavors and a delightful marshmallow topping, perfect for celebrations or any chocolate craving.
Ingredients
Scale
Cake
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 4 cups mini marshmallows
Frosting
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Melt butter and combine sugar and cocoa: In a large saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 2 cups of granulated sugar and 1/3 cup unsweetened cocoa powder until the mixture is smooth and glossy. Remove from heat and allow it to cool slightly, preventing eggs from cooking when added.
- Incorporate eggs and dry ingredients: Whisk in 4 large eggs one at a time, ensuring each is fully blended before adding the next. Then gently stir in 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until just combined.
- Add pecans: Fold 1 1/2 cups chopped pecans into the batter evenly.
- Bake the cake: Pour the batter into the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Add marshmallows topping: Immediately after baking, evenly sprinkle 4 cups mini marshmallows over the hot cake. Return the pan to the oven for 3–5 minutes, just until the marshmallows puff up but do not brown deeply.
- Prepare the frosting: Meanwhile, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 1/3 cup unsweetened cocoa powder and 1/3 cup milk. Bring the mixture just to a boil, then remove from heat and stir in 1 teaspoon vanilla extract.
- Add powdered sugar to frosting: Gradually whisk in 3 3/4 cups powdered sugar until the frosting is smooth and pourable.
- Frost the cake: Pour the warm chocolate frosting evenly over the marshmallow layer. Gently spread it using a spatula to cover the entire surface.
- Cool and serve: Allow the Mississippi Mud Cake to cool completely before cutting into 12 squares for serving.
Notes
- For extra richness, sprinkle chocolate chips on top of the marshmallows before adding the frosting.
- You can substitute walnuts for pecans or omit nuts entirely if desired.
- Make sure not to overbake the marshmallows; they should puff up but not burn.
- To prevent the frosting from setting too hard, pour it while still warm over the marshmallows.
