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Mississippi Mud Cake

A rich and decadent dessert featuring layers of chocolate, marshmallow, and a nutty crunch, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 1/2 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 or walnuts (optional) Adds texture and flavor.
  • 1 10 oz bag mini marshmallows For topping.
For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 3–4 cups powdered sugar To achieve desired consistency.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and greas a 9×13-inch baking pan.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and cocoa powder until smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. Gently fold in the flour, salt, and vanilla extract until just combined.
  5. If using, fold in the chopped pecans or walnuts.
Baking
  1. Pour the batter into the prepared pan and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Immediately sprinkle the marshmallows over the warm cake and return it to the oven for an additional 2 to 3 minutes.
Frosting
  1. In a saucepan, melt the remaining butter over medium heat. Stir in the milk and cocoa powder, simmering gently.
  2. Remove from heat and whisk in the powdered sugar and vanilla until smooth.
  3. Pour the frosting over the marshmallow-covered cake, spreading it evenly.

Notes

Let the cake cool slightly before serving. The Mississippi Mud Cake can be served warm with ice cream or chilled. Perfect for gatherings and celebrations.