Recipes » Desserts » Vintage Mississippi Mud Cake

Vintage Mississippi Mud Cake

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Rate This Recipe:

5 from 5 votes
A rich, delicious chocolate cake layer topped with marshmallows and chocolate frosting.
Cook Time 25 minutes
Total Time 40 minutes
A vintage recipe for Mississippi Mud Cake - a brownie cake base topped with melted marshmallows and drizzled with chocolate frosting. https://www.lanascooking.com/mississippi-mud-cake/

A vintage recipe for Mississippi Mud Cake – a brownie cake base topped with melted marshmallows and drizzled with chocolate frosting.

A vintage recipe for Mississippi Mud Cake - a brownie cake base topped with melted marshmallows and drizzled with chocolate frosting. https://www.lanascooking.com/mississippi-mud-cake/

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.

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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.

Photo collage illustrating steps for mixing the batter; top-left, chocolate batter mixture in mixing bowl with whisk; bottom-left, powdered sugar being added to batter in mixing bowl; right, pecans being added to batter.

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.

Left: Batter spread in baking sheet; Right: Batter topped with marshmallows.

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.

Frosting ingredients being combined in a mixing bowl.

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.

Finished cake being drizzled with chocolate frosting.

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.

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A vintage recipe for Mississippi Mud Cake - a brownie cake base topped with melted marshmallows and drizzled with chocolate frosting. https://www.lanascooking.com/mississippi-mud-cake/

Mississippi Mud Cake

A rich, delicious chocolate cake layer topped with marshmallows and chocolate frosting.
5 from 5 votes
Print It Rate It
Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 servings
Calories: 374kcal
Author: Lana Stuart

Ingredients

For the Cake:

  • 2 cups sugar
  • 1 cup butter melted
  • ½ cup unsweetened cocoa
  • 4 eggs beaten
  • 1 teaspoon vanilla
  • 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
  • cup unsweetened cocoa
  • ¼ cup butter softened

Instructions

  • 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.

Notes

For a shortcut, you can substitute two packages of brownie mix for the cake layer.
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.

Nutrition Information

Calories: 374kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 120mg | Potassium: 112mg | Fiber: 2g | Sugar: 43g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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.

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19 Comments

      1. Thank you! Making this today – I remember it from many church dinners on the grounds growing up in north Alabama 😊.

  1. Perfect pudding for a family get together. I didn’t have enough icing (powdered) sugar to make the amount given but I made up for it by finely chopping some dark chocolate and sprinkling it over the top with the pecans.

  2. I got this recipe from a friend, who was from Mississippi, incidentally. The only difference from your recipe was the one for the chocolate frosting. My recipe calls for a cooked, fudge like frosting that I just love.

  3. 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!

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

  4. 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

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

  6. 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!

    1. 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

  7. 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.

    1. 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.