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A vintage recipe for Mississippi Mud Cake – a brownie cake base topped with melted marshmallows and drizzled with chocolate frosting.
I’ve been so busy lately I’ve hardly had time to cook anything! Or to write anything. Or to do anything but work. Oh, but wait…I’m retired aren’t I? Sure am, yet it seems I’m busier than ever these days.
Since I retired a few years ago, I’ve been enjoying exploring my creative side. I’ve taken some watercolor classes and spent lots of time practicing at my painting table by the window where I have beautiful north light.
In addition to watercolor, I’ve been making handmade books – journals, photo albums, sketchbooks. I’m enjoying the bookbinding just as much as painting!
This recipe is an old one. Like me :-) Best I can tell, it originated in the 70s. The name apparently comes from its resemblance to Mississippi River mud with the various layers of silt and rock that make up its composition.
Mississippi Mud Cake is 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?
How to Make Mississippi Mud Cake
Start by preheating your oven to 350 degrees.
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.
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 the pan to the oven and bake for 5 more minutes.
While the cake is baking, make the frosting. It’s 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.
Remove the cake from the oven and drizzle the 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. If you let it cool completely, even refrigerate it, before cutting it will look so much nicer.
More Recipes You May Like
- Chocolate Little Layer Cake
- Honey Bun Cake
- Chocolate-Chocolate Cake
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- Lemon Pudding Cake with Cherry Coulis
Mississippi Mud Cake
For the Cake:
- 2 cups sugar
- 1 cup butter melted
- ½ cup unsweetened cocoa
- 4 eggs beaten
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 ½ cups all-purpose flour
- 2 cups chopped pecans toasted
- 10.5 ounces miniature marshmallows
For the Icing:
- 1 pound powdered sugar
- ½ cup whole milk
- ⅓ cup unsweetened cocoa
- ¼ cup butter softened
- Preheat the oven to 350 degrees.
- Add the sugar, butter, cocoa, eggs, vanilla, and salt to a large mixing bowl. Whisk together until well combined. Stir in the flour and chopped pecans.
- Pour the batter into a greased and floured 15×10-inch pan.
- 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. 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.
- Remove cake from the oven and drizzle chocolate frosting over warm cake.
- Allow cake to cool completely before cutting.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.