Mississippi Mud Cake
A rich and gooey chocolate cake topped with marshmallows and a creamy icing, perfect for any occasion.
Servings: 12 servings
Calories: 380kcal
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1.5 cups all-purpose flour
- 0.5 cup cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 4 cups mini marshmallows
- 16 ounces confectioners' sugar
- 0.5 cup whole milk
- 0.5 cup cocoa powder
- 0.25 cup unsalted butter, softened
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in flour and cocoa powder until combined.
- Mix in vanilla extract and fold in chopped pecans.
- Pour batter into the baking dish and bake for 25 minutes.
- Immediately sprinkle mini marshmallows over the hot cake and let them soften.
- In a bowl, mix confectioners' sugar, cocoa powder, and softened butter. Gradually add milk, stirring until smooth.
- Pour icing over the softened marshmallows and let set before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For a variation, swap pecans for walnuts or drizzle with caramel.
Nutrition
Calories: 380kcal | Fat: 18g