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Mississippi Mud Cake
- Updated May 19, 2022
- Comments (0)
"Mississippi Mud Cake is a delicious and moist made-from-scratch cake that is loaded with marshmallows and chocolate. Yum! Two of my favorite desserts and brownies and sheet cake, and this recipe is a perfect mix of the two! If you are a frequent box-cake maker, don’t let the cake made-from-scratch part make you nervous. It’s super easy to make and it absolutely won’t disappoint! This recipe is sure to be a crowd pleaser at any gathering!"
Preparation Time20 min
Chilling Time1 hr
Cooking Time30 min
Cooking Vessel Size9 x 9 x2 pan
- 1 1/2 cup Softened butter
- 1 cup Granulated sugar
- 1 1/2 cup Light brown sugar, firmly packed
- 3 ounces Unsweetened chocolate, melted
- 1/4 cup Heavy cream
- 2 teaspoons Vanilla extract
- 6 Large Eggs
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 bag Mini marshmallows
- 1/2 teaspoon Baking soda
- 2 cup Chopped pecans
- of something
- 1 cup Light brown sugar, firmly packed
- 1 cup Heavy cream
- 1/2 cup Butter, cut in pieces
- 5 ounce Unsweetened chocolate, chopped into small pieces
- 3 ounce Semi-sweet chocolate, chopped small
- 2 tablespoon Dark corn syrup
- 1 teaspoon Vanilla extract
Start by preheating your oven to 350°. Line 2- 9x9x2" cake pans with foil. Make sure to extend your foil over the sides of both pans. Spray foil in pans with non-stick cooking spray, or grease with butter or shortening. Flour both pans as well to make sure your cakes won’t stick. In a large mixing bowl, mix the butter, granulated sugar, and brown sugar. Beat until fluffy. Mix in melted chocolate, vanilla, and cream. Add in eggs, one at a time, mixing well after each addition. In a separate mixing bowl, combine your flour, baking soda, and cocoa. Add the dry ingredients into the wet ingredients gradually. Mix until combined. Start by preheating your oven to 350°.
Line 2- 9x9x2" cake pans with foil. Make sure to extend your foil over the sides of both pans.
Spray foil in pans with non-stick cooking spray, or grease with butter or shortening. Flour both pans as well to make sure your cakes won’t stick.
In a large mixing bowl, mix the butter, granulated sugar, and brown sugar. Beat until fluffy.
Mix in melted chocolate, vanilla, and cream.
Add in eggs, one at a time, mixing well after each addition.
In a separate mixing bowl, combine your flour, baking soda, and cocoa.
Add the dry ingredients into the wet ingredients gradually. Mix until combined.
Divide batter between the two prepared baking pans.
Bake on the center rack of your oven for about 25 minutes or until a toothpick inserted into the center comes out clean.
After removing from the oven, sprinkle half of your bag of marshmallows over each layer and add 1 cup of the pecans over each cake right on top.
Place both pans back into the oven and continue to bake just until the marshmallows begin to melt and then remove from the oven.
Cool in the pans on a cooling rack.
At medium heat in a medium-sized saucepan, combine the cream and sugar. Stir continually until sugar dissolves.
Once sugar is dissolved, continue to cook without stirring until a candy thermometer registers at 220°. Immediately remove from heat and whisk in the remaining ingredients until the chocolate melts and the frosting is smooth.
After letting the mixture cool for a few minutes, move it to the fridge and refrigerate for about 1-1½ hours until icing thickens to a spreadable consistency.
Remove your cake layers from the pans and remove the foil from the cake. Make sure the cakes are cool before doing this!
Place one layer of cake on a serving platter with the marshmallow side up.
Spread 1½ cups of the frosting over the top.
Place the other layer of cake on top of the frosting with the marshmallow side up.
Ice all the sides of the layer cake.
Put about half a cup of the icing in the microwave in very short spurts to thin it a little bit so you can drizzle the icing over the top of the cake.
Serve and enjoy!
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