MISSISSIPPI MUD CAKE RECIPE

Mississippi Mud Cake Recipe is a rich, dense chocolate cake topped with marshmallows and chocolate frosting.

Being from Mississippi, I researched the origin of this cake. It seems no one can agree when or where it first started. However, all sources seem to agree that a Mississippi Mud Cake and a Mississippi Mud Pie comes from the appearance of it, dark and rich, and the similarity to the dark, goopy mud found along the Mississippi River.

MISSISSIPPI MUD CAKE RECIPE

The cake layer is most similar to a brownie. It’s dense and rich, it’s not fluffy like your typical chocolate sponge cake. Next, it’s topped with fluffy marshmallows. (The marshmallows are detectable under that rich layer of chocolate frosting in these photos.) Finally, a creamy, luscious chocolate frosting and crunchy salted pecans make the top layer.

Because this dessert is so rich, you can make the cake thinner in a 15×10-inch baking pan. Or you can bake them in a 9×13-inch baking pan. Honestly, I’ve made them both ways and don’t have a preference. When I make them for a cookout, reunion, or potluck, I make them in the 15.×10-inch baking pan simply because they go further.

BAKING TIPS

The key tip for this recipe: do not over-mix the batter. It will become tough if you over mix it.

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Mississippi Mud Cake Recipe

This MS Mud Cake recipe comes together in one bowl and just a few minutes. It's deliciously chewy and rich.

Author: Paula

4.50 from 8 votes

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 25 servings

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Ingredients

For the Cake

• 1 cups pecans chopped
• 1 teaspoon coarse salt
• 1 cup butter room temp
• 4 ounces semisweet chocolate chopped
• 2 cups granulated sugar
• 1 and ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 4 large eggs room temperature, beaten slightly
• 1 teaspoons pure vanilla extract
• ¾ teaspoon salt
• 10.5 ounces mini-marshmallows

For the Chocolate Frosting

• ½ cup butter
• ⅓ cup unsweetened cocoa powder sifted
• ⅓ cup whole milk
• 16 ounces powdered sugar (aka confectioners) sifted
• 1 teaspoon pure vanilla extract

Instructions

• Heat a saucepan to medium. Salt the pecans and add them in a single layer in the saucepan and toast 8 to 10 minutes. Watch them carefully so they do not burn.
• Preheat oven to 350°-. Spray 15x10x1 inch jelly roll pan with non-stick spray. I also like to line it with parchment paper or aluminum foil for easier cleanup.

For the Cake

• Melt 1 cup butter and 4 ounces of chocolate in the microwave for 1 minute, stir. Heat at 30-second increments. Remove and stir until melted and smooth.
• Whisk sugar, flour, cocoa, beaten eggs, vanilla, and salt together. Pour chocolate mixture into dry ingredients and combine. Don't over mix. Pour batter into prepared 15x10x1 inch pan.
• Bake at 350°F for 20 minutes. Remove from oven and spread marshmallows evenly on top. Bake an additional 8 to 10 minutes or until marshmallows are melted and toasted.

For the Frosting

• Stir together first butter, cocoa, and milk in a saucepan over medium heat until the butter is melted.
• Cook, stirring constantly, 2 minutes or until slightly thick. Remove from heat.
• Whisk in powdered sugar and vanilla. Whisk until smooth. Drizzle warm chocolate frosting over warm cake.

Nutrition

Calories: 370kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 284mg | Potassium: 111mg | Fiber: 2g | Sugar: 43g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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