Mississippi Mud Cake

by Lana Stuart on September 3, 2013 · 11 comments

Mississippi Mud Cake

I hope everyone had a great Labor Day holiday! Were you raring to get back to work this morning? No? Well, me either. Although I’m very thankful that I have a full-time job, I sure do enjoy those long weekends. There’s just something so luxurious feeling about sleeping in on a Monday morning. I could really get used to it.

We didn’t have any special plans for the weekend. Mostly cooking and piddling around the house. Then yesterday morning we got in the car and just starting driving. I love doing that. Just riding with no particular destination in mind and no set time to be anywhere. We drove all over northeast Georgia making our way from here to Athens then up through a little town called Elberton, back over to the interstate and home. Everything beyond Athens was a part of the state neither of us had ever seen. We made a few stops along the way to look at interesting things and spent a little while at the outlet shops north of us.  I’d say it was a good day all-in-all. A nice, relaxing drive with good company!

I spent the whole day Saturday in the kitchen. It was one of those rare times when I was really energized and just whipped out one recipe after the other. One of those recipes was this Mississippi Mud Cake. It’s another from the vintage collection. The best I remember, this one originated in the 70′s and it has actually remained pretty popular ever since. It’s basically a brownie base with melted marshmallows on top and a chocolate frosting drizzled all over the top. Oh, brother. What could be wrong with that?

Start by preheating your oven to 350 degrees.

Mixing ingredients for Mississippi Mud Cake

Add the sugar, butter, cocoa, eggs, vanilla, and salt to a large mixing bowl. Whisk it all together until combined. Stir in the flour and 1 1/2 cups of the toasted pecans.

Mississippi Mud Cake

Pour the batter into a greased and floured 15×10-inch pan. (Tip: for any chocolate cake, if you want to make sure the finished cake doesn’t have white flour on the outside, use cocoa to dust your pan) Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Remove the cake from the oven and top it evenly with the marshmallows. Return to the oven and bake for 5 more minutes.

Making frosting for Mississippi Mud Cake

While the cake is baking, make the frosting. Easy as can be – just place all the ingredients in a medium bowl and beat at medium speed with an electric mixer until combined and smooth.

Adding frosting to Mississippi Mud Cake

Remove the cake from the oven and drizzle chocolate frosting over the top. The marshmallows should have a very lightly toasted look. Sprinkle with the remaining toasted pecans.

It’s really important to allow the cake to cool completely before cutting it. I sent some of this to our neighbors across the street on Saturday afternoon. I cut it while it was still warm and it wasn’t pretty. It still tasted wonderful, but didn’t look very nice.  If you let it cool completely, even refrigerate it, before cutting it will look so much nicer.

Enjoy!

Mississippi Mud Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 24 servings

Mississippi Mud Cake

A rich chocolate cake layer topped with marshmallows and chocolate frosting

Ingredients

  • 2 cups sugar
  • 1 cup butter, melted
  • 1/2 cup unsweetened cocoa
  • 4 eggs, beaten
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 2 cups chopped pecans, toasted
  • 10.5 oz. miniature marshmallows
  • Frosting:
  • 1 lb. powdered sugar
  • 1/2 cup milk
  • 1/3 cup unsweetened cocoa
  • 1/4 cup butter, softened

Instructions

  1. Preheat the oven to 350 degrees.
  2. Add the sugar, butter, cocoa, eggs, vanilla, and salt to a large mixing bowl. Whisk together until well combined. Stir in the flour and 1 1/2 cups of the toasted pecans.
  3. Pour the batter into a greased and floured 15x10-inch pan.
  4. Bake for 20-25 minutes or until a tester inserted in the center comes out clean. Remove the cake from oven and top evenly with the marshmallows. Return to the oven and bake for 5 more minutes.
  5. While the cake is baking, make the frosting. Place all ingredients in a medium bowl. Beat at medium speed with an electric mixer until combined and smooth.
  6. Remove cake from the oven and drizzle chocolate frosting over warm cake. Sprinkle with the remaining toasted pecans.
  7. Allow cake to cool completely before cutting.

Notes

Tip: For a shortcut, use 2 packages of brownie mix for the chocolate cake base layer.

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http://www.lanascooking.com/2013/09/03/mississippi-mud-cake/

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{ 11 comments… read them below or add one }

1 Neena September 3, 2013 at 6:58 pm

This looks sinfully delicious. Wish I had some right now. I have never put roasted nuts in brownies, but it sounds like it would give it a real boost of flavor. Will try this the next batch I make.

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2 Lana Stuart September 3, 2013 at 10:03 pm

It’s so good! All that chocolate and marshmallow…yum! And yes, the toasted pecans make a big difference. I think you’d like them.

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3 Sues September 3, 2013 at 10:54 pm

I wish the weekend didn’t have to end either! Though if I had this waiting for me, it wouldn’t have been so bad :)

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4 Lana Stuart September 4, 2013 at 7:22 am

Thanks Sues. It does help to have something to look forward to after a lovely long weekend, doesn’t it?

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5 Tommie September 4, 2013 at 2:19 am

I received a Mississippi Mud Cake from a friend from that state back in the sixties. And of course I had to get her recipe. And hers is better, in my opinion, than yours. Mainly because it calls for a cooked fudge frosting, not the usual confectioners sugar one. So, you bake the cake, with pecans in it or on top. Then you put on regular size marshmallows and cover that immediately with the hot– just off the stove–fudge. That melts the mms.

Try that, and you will never go back to your recipe!

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6 Eunice September 4, 2013 at 9:45 am

I would love to make a Mississippi Mud Cake – I have never baked one and according to your directions it does seem tasty – would you mind sharing it with me.

Thanks

Eunice

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7 Brenda @ a farmgirl's dabbles September 5, 2013 at 9:30 am

Absolute perfection. I think I’d be pretty happy living with everything that comes out of your kitchen. ;)

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8 Adri September 5, 2013 at 10:36 pm

Oh my, that looks fabulous!

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9 Terra September 16, 2013 at 12:15 am

I remember my mom talking about this cake, I just don’t remember ever enjoying it. I love the marshmallow bottom! This recipe looks amazing, hubby would love love it! Hugs, Terra

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10 Barbara | Creative Culinary June 11, 2014 at 8:59 am

I can not tell you how many times I’ve made this over the years but now I realize it’s been a while; it was a mainstay of get togethers with family and friends for many years. Totally decadent and totally divine too! I need to do this again!

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11 Lana Stuart June 11, 2014 at 10:58 am

I can’t think of an occasion where I wouldn’t welcome this cake, Barb! Decadent, yes. And what a treat!

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