Learn to make vintage Mississippi Mud Cake, a cross between brownies, cake, and s'mores! Delicious, decadent, and suitable for any occasion!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 24servings
Ingredients
For the Cake:
2cupssugar
1cupbuttermelted
½cupunsweetened cocoa
4eggsbeaten
1teaspoonvanilla
⅛teaspoonsalt
1 ½cupsall-purpose flour
2cupschopped pecanstoasted
10.5ouncesminiature marshmallows
For the Icing:
1poundpowdered sugar
½cupwhole milk
⅓cupunsweetened cocoa
¼cupbuttersoftened
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 1 ½ cups chopped pecans.
Pour the batter into a greased and floured 15x10-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. Sprinkle with remaining pecans.
Cool completely before cutting.
Notes
For a shortcut, you can substitute two packages of brownie mix for the cake layer.
Allow to cool completely before cutting.
Wrapped tightly in aluminum foil or plastic, this will stay fresh for up to 5 days at room temperature. It may also be frozen, very tightly wrapped, for up to three months. Allow the frozen cake to defrost completely before serving.