Go Back
–+ servings
Delicious slice of Mississippi Mud Cake topped with chocolate and marshmallows

Mississippi Mud Cake

No ratings yet
Indulge in this rich chocolate Mississippi Mud Cake topped with gooey marshmallows and crunchy pecans, finished with a luscious chocolate icing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2¼ cups all-purpose flour Provides the structure for the cake.
  • ¾ cup unsweetened cocoa powder Adds a deep chocolate flavor.
  • 2 teaspoons baking powder Helps the cake rise.
  • ¾ teaspoon salt Enhances the overall flavor profile.
  • ½ teaspoon baking soda Works with the acidity in the batter for leavening.
  • 2 cups granulated sugar Sweetens the cake.
  • 1 cup vegetable oil Keeps the cake moist and tender.
  • ¾ cup whole milk Adds richness and moisture.
  • 4 large eggs Binds the ingredients.
  • 1 teaspoon vanilla extract Adds warmth and depth of flavor.
  • 1 10-ounce bag mini marshmallows Creates a soft, gooey topping.
  • 1 cup chopped pecans Adds crunch and a nutty flavor.
For the Icing
  • ½ cup unsalted butter Essential for creating the rich icing.
  • 3 tablespoons unsweetened cocoa powder Adds chocolate flavor to the icing.
  • 5 tablespoons whole milk Helps achieve the right icing consistency.
  • 3 cups confectioners’ sugar Sweetens and thickens the icing.
  • 1 teaspoon vanilla extract Enhances the icing flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan to prevent sticking.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
  3. In another bowl, whisk together the granulated sugar, vegetable oil, whole milk, eggs, and vanilla extract until fully combined and smooth.
  4. Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined; be careful not to overmix.
  5. Pour the batter into the prepared baking pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. When the cake is done, remove it from the oven and immediately sprinkle the mini marshmallows and chopped pecans evenly on top.
  3. Allow the cake to cool in the pan while the marshmallows soften.
Icing
  1. In a small saucepan over low heat, melt the unsalted butter. Stir in 3 tablespoons of cocoa powder and 5 tablespoons of whole milk until smooth.
  2. Remove from heat and whisk in the confectioners’ sugar and 1 teaspoon of vanilla extract until smooth and pourable.
  3. Once the cake has cooled and the marshmallows are softened, pour the icing over the top, spreading it evenly.
Serving
  1. Allow the cake to set for a few minutes before cutting it into squares and serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 61gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 250mgFiber: 2gSugar: 36g

Notes

Make sure to cool the cake completely before adding the icing for best results. Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Tried this recipe?

Let us know how it was!