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.

Table of Contents

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.

It’s very simple, put all your ingredients in a mixer then add melted butter and chocolate

I like to line the pan with parchment paper or aluminum foil for easier cleanup.

You still need to spray the paper with non-stick spray.

I remove the brownies 10 minutes before they’re finished cooking and spread marshmallow over the top

then return to the oven and bake another 10 minutes.

This allows the marshmallows to toast adding another layer of texture.

While the marshmallows are toasting, make the chocolate frosting.

Pour warm frosting over the cake as soon as you remove it from the oven.

chocolate cake with marshmallows and icing

While you’re here check, out these recipes

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

Cook Time: 35

Total Time: 55

Servings: 25 servings

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

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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28 Comments

Saw these on Recipleaser…and had to come over to print out the recipe! Love the marshmallows and nuts. Yum!!

Paula says:

07.28.13 at 4:42 pm

These really are my favorite, Gloria. So rich and gooey.I hope you like them!

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I am looking at these Brownies now for three days and can't stop drooling! As soon as I get to go shopping to buy pecans, I will bake them and not share them with anyone 😉
Thank you for sharing this at Wednesday Extravaganza – see you there again tonight with more of your deliciousness 🙂

Another diamond — just might work! You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by and grab a Featured Button from the Button Box on the sidebar this afternoon. Pinned. Can’t wait to see what else you’ve been working on!