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Mississippi Mud Cake

A decadent dessert featuring rich chocolate flavors with layers of melted marshmallows and glossy chocolate icing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Creates a rich base.
  • 1.5 cups granulated sugar Balances the chocolate flavors.
  • 1.5 cups all-purpose flour Provides structure.
  • 0.5 cups cocoa powder Introduces robust chocolate flavor.
  • 4 large eggs Contributes moisture and tenderness.
  • 2 teaspoons vanilla extract Enhances overall flavor.
  • 1 cup chopped pecans Adds a satisfying crunch.
  • 4 cups mini marshmallows Creates a gooey topping.
For the Icing
  • 16 ounces confectioners' sugar Lends creaminess to the icing.
  • 0.5 cup whole milk Enriches the icing.
  • 0.5 cup cocoa powder Intensifies the chocolate flavor.
  • 0.25 cup unsalted butter, softened Ensures perfect icing consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan or line with parchment paper.
  3. In a large bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
  6. In a separate bowl, whisk together flour and cocoa powder.
  7. Gradually combine dry and wet ingredients, alternating with milk if necessary.
  8. Gently fold in chopped pecans.
Baking
  1. Pour the batter into the prepared pan and spread evenly.
  2. Bake for 25–30 minutes, or until a toothpick comes out clean.
Icing Preparation
  1. Melt the butter in a saucepan over medium heat.
  2. Add cocoa powder and milk, stirring until smooth.
  3. Gradually whisk in confectioners' sugar until icing is glossy and smooth.
Assembly
  1. Sprinkle mini marshmallows over the warm cake.
  2. Pour the warm icing over the cake and marshmallows.
  3. Allow to cool slightly.

Notes

Serve warm or at room temperature with whipped cream or ice cream. Can be made ahead of time and stored appropriately. Avoid overmixing and underbaking for best results.