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Easy Mississippi Mud Cake Recipe

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Delight in the rich and indulgent Easy Mississippi Mud Cake, a moist chocolate cake topped with gooey marshmallows and a luscious cocoa frosting mixed with chopped pecans. This classic Southern dessert combines a homemade chocolate cake base with a decadent, creamy icing, perfect for family gatherings or special occasions.

  • Total Time: 35 minutes
  • Yield: 35 servings

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt or table salt
  • 1 cup salted butter, sliced
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sour cream
  • 2 large eggs, whisked
  • 1 Tablespoon vanilla extract

Topping Ingredients

  • 10 ounces mini marshmallows

Chocolate Icing Ingredients

  • 1/2 cup salted butter, sliced
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 1/2 teaspoon vanilla extract
  • 3 cups sifted powdered sugar (plus more if needed)
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped pecans (optional)

Instructions

  1. Prepare the Pan. Preheat the oven to 350°F (175°C). Butter a half sheet pan (18x13 inches) and set aside to prevent sticking.
  2. Mix Dry Ingredients. In a large bowl, combine 2 cups flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 3/4 teaspoon salt. Set aside.
  3. Boil Butter Mixture. In a medium saucepan over medium heat, heat 1 cup sliced butter, 1 cup water, and 1/4 cup unsweetened cocoa powder. Bring to a light boil, then remove from heat and let sit for 2 minutes.
  4. Combine Wet and Dry Ingredients. Pour the butter mixture into the dry ingredients and stir until just combined. Then stir in 2/3 cup sour cream, 1 tablespoon vanilla extract, and 2 whisked eggs until smooth.
  5. Bake the Cake. Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. About 15 minutes into baking, prepare the chocolate icing.
  6. Add Marshmallows. When the cake is done, immediately sprinkle the mini marshmallows evenly across the top. Place the pan under the broiler for 1 minute to toast the marshmallows lightly. Watch closely to avoid burning.
  7. Make the Chocolate Icing. Melt 1/2 cup sliced butter in a medium saucepan over low heat. Stir in 1/3 cup cocoa powder until melted and it reaches a light simmer. Remove from heat and slowly whisk in 1/3 cup milk, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon salt until smooth.
  8. Incorporate Powdered Sugar. Gradually stir in 3 cups sifted powdered sugar until well combined. If the icing is too thick, thin with 2-3 tablespoons more milk; if too thin, add up to 1/4 cup more powdered sugar. Fold in chopped pecans if using.
  9. Frost the Cake. Pour the warm chocolate icing over the cake topped with toasted marshmallows, spreading gently with a rubber spatula to cover evenly. Work quickly, as the icing will begin to harden upon cooling.
  10. Cool and Serve. Allow the cake to cool completely, then cut into squares and serve.

Notes

  • Watch the marshmallows closely while broiling; they can burn quickly.
  • For a nut-free version, omit the pecans from the frosting.
  • The frosting consistency can be adjusted by adding more milk or powdered sugar to your preference.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This cake is rich and dense; smaller serving sizes are recommended.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://avascooking.com/easy-mississippi-mud-cake-recipe/