Mississippi Mud Cake: A Delectable Layer of Chocolatey Delight

Name: Mississippi Mud Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; ¾ teaspoon salt; ½ teaspoon baking soda; 2 cups granulated sugar; 1 cup vegetable oil; ¾ cup whole milk; 4 large eggs; 1 teaspoon vanilla extract; 1 (10-ounce bag) mini marshmallows; 1 cup chopped pecans; ½ cup unsalted butter (for icing); 3 tablespoons unsweetened cocoa powder (for icing); 5 tablespoons whole milk (for icing); 3 cups confectioners’ sugar (for icing); 1 teaspoon vanilla extract (for icing)

If you are craving a rich, chocolatey dessert that combines familiar flavors with a nostalgia-inducing twist, Mississippi Mud Cake is the perfect choice. This indulgent treat boasts a moist and fudgy chocolate base, topped with a generous layer of gooey mini marshmallows and crunchy pecans, finished off with a glossy chocolate icing. The aroma of baked chocolate fills your kitchen as it bakes, making it an ideal dessert for gatherings, potlucks, or simply as a sweet pick-me-up during the week. With each bite, you will experience a delightful mix of textures and flavors, from the soft marshmallows to the nutty pecans and the creamy icing. Whether you are a chocolate lover or just looking to impress your friends and family, this delectable cake is sure to win hearts!

Ingredients

2¼ cups all-purpose flour: This is the foundation of our cake, providing structure and stability.
¾ cup unsweetened cocoa powder: Adds rich chocolate flavor without extra sweetness.
2 teaspoons baking powder: Helps the cake rise for a light and fluffy texture.
¾ teaspoon salt: Balances the sweetness and enhances the flavors.
½ teaspoon baking soda: Works with the acidic ingredients to create a porous texture.
2 cups granulated sugar: Sweetens the cake and contributes to its moist texture.
1 cup vegetable oil: Keeps the cake moist and tender.
¾ cup whole milk: Adds richness and improves the cake’s moisture.
4 large eggs: Binds the ingredients together and aids in leavening.
1 teaspoon vanilla extract: Enhances the overall flavor of the cake.
1 (10-ounce bag) mini marshmallows: Those delightful bites add sweetness and gooeyness on top.
1 cup chopped pecans: Introduces a crunchy texture and nutty flavor.
½ cup unsalted butter: For the icing, it adds creaminess and richness.
3 tablespoons unsweetened cocoa powder for icing: Enriches the flavor of the icing.
5 tablespoons whole milk for icing: Provides the right consistency for a pourable icing.
3 cups confectioners’ sugar: Sweetens and thickens the icing.
1 teaspoon vanilla extract for icing: Complements the chocolate flavor in the icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to prevent sticking.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and baking soda. Set the dry mixture aside.
In another bowl, whisk together the granulated sugar, vegetable oil, whole milk, eggs, and vanilla extract until everything is thoroughly combined.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and immediately sprinkle the mini marshmallows and chopped pecans evenly on top. Allow the cake to cool in the pan.
For the icing, melt the unsalted butter in a small saucepan over low heat. Stir in the 3 tablespoons of cocoa powder and 5 tablespoons of whole milk until smooth and well combined.
Remove from heat and whisk in the confectioners’ sugar and 1 teaspoon of vanilla extract until you achieve a smooth, pourable icing.
Once the cake has cooled and the marshmallows are softened, pour the icing over the top, spreading it evenly.
Allow the cake to set for a few minutes before cutting it into squares and serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: Approximately 450 per serving

Tips, Storage & Variations

Tips: Ensure all ingredients are at room temperature for a uniform batter. Avoid opening the oven door while baking to maintain even heat.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. You can refrigerate for up to one week, but allow it to come to room temperature before serving for the best flavor and texture.
Freezing: The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap before placing it in an airtight container. Thaw in the refrigerator overnight before serving.
Flavor Variations: For a hint of spice, add a teaspoon of cinnamon to the dry ingredients. You can also substitute walnuts or almonds for pecans for a different nutty flavor.

FAQ Section

1. Can I use low-fat milk instead of whole milk?

Yes, but the cake may be slightly less rich and moist.

2. How do I know when the cake is done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

3. Can I use different types of nuts?

Absolutely! Walnuts or almonds work well as substitutes for pecans.

4. Is there a gluten-free option for this cake?

You can substitute all-purpose flour with a gluten-free blend, but results may vary.

5. How can I make this cake more chocolatey?

Consider adding chocolate chips to the batter for an extra burst of chocolate flavor.

6. What should I do if I don’t have confectioners’ sugar for the icing?

You can make your own by blending granulated sugar until it reaches a fine powder texture.

Conclusion

Mississippi Mud Cake is not just a dessert; it is a comforting slice of chocolatey heaven that is sure to delight anyone who tries it. Whether you are sharing it with loved ones or enjoying it as a personal treat, the happiness it brings is contagious. Try this delightful recipe and see for yourself how easy it is to create a dessert that will impress. Feel free to share your creations with friends and family, and enjoy the warm, comforting flavors of this classic treat!

Mississippi Mud Cake

Print Recipe

Indulge in a rich, chocolatey dessert layered with gooey marshmallows and topped with a glossy chocolate icing.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
2 cups granulated sugar
1 cup vegetable oil
¾ cup whole milk
4 large eggs
1 teaspoon vanilla extract
1 (10-ounce bag) mini marshmallows
1 cup chopped pecans
½ cup unsalted butter (for icing)
3 tablespoons unsweetened cocoa powder (for icing)
5 tablespoons whole milk (for icing)
3 cups confectioners’ sugar (for icing)
1 teaspoon vanilla extract (for icing)

Instructions

Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
In another bowl, whisk together the sugar, oil, milk, eggs, and vanilla until combined.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Remove from the oven and sprinkle marshmallows and pecans on top. Allow to cool in the pan.
For icing, melt butter in a saucepan, stir in cocoa powder and milk until smooth.
Remove from heat, whisk in confectioners’ sugar and vanilla until smooth.
Once the cake has cooled, pour the icing over it, spreading evenly.
Allow to set before cutting into squares and serving.