Description
Mississippi Mud Cake is a decadent American dessert known for its rich chocolate base topped with melted mini marshmallows and a luscious cocoa frosting, often enhanced with crunchy pecans. This moist, fudgy cake is perfect for chocolate lovers seeking a comforting, indulgent treat with a unique marshmallow twist.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups mini marshmallows
Frosting Ingredients
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake won’t stick.
- Mix Butter and Cocoa: In a large bowl, whisk together the melted butter and unsweetened cocoa powder until smooth and evenly combined.
- Add Sugar and Eggs: Stir in the granulated sugar thoroughly, then beat in the eggs one at a time to maintain a smooth batter. Follow by mixing in the vanilla extract.
- Incorporate Dry Ingredients: Gently stir in the all-purpose flour and salt until just combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until the cake is set and a toothpick inserted near the center comes out clean.
- Add Marshmallows: Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven for 2 to 3 minutes until marshmallows begin to melt and puff.
- Make the Frosting: While the cake is still warm, melt the butter in a saucepan over medium heat. Whisk in the cocoa powder and milk until smooth. Remove from heat and stir in vanilla extract and powdered sugar until the frosting is creamy and lump-free.
- Combine Frosting and Pecans: If using, fold the chopped pecans into the frosting for added texture and flavor.
- Frost the Cake: Pour the warm frosting over the melted marshmallow layer and spread it evenly over the top of the cake.
- Cool and Serve: Allow the cake to cool completely before slicing to let the frosting set for the best texture and taste.
Notes
- For a deeper chocolate flavor, substitute unsweetened cocoa powder with dark cocoa powder.
- Spread the frosting while both it and the cake are warm to achieve a smooth, glossy finish.
- Store the cake covered at room temperature; it stays fresh for up to 3 days.
