Mississippi Mud Cake
A rich chocolate cake topped with gooey marshmallows and creamy icing, combining flavors and textures into a delightful Southern treat.
Ingredients
For the Cake
- 1 cup unsalted butter, softened to dreamy perfection
- 1.5 cups granulated sugar adding sweetness to every bite
- 1.5 cups all-purpose flour a staple for texture
- 0.5 cups cocoa powder infusing that rich chocolate flavor
- 4 large eggs bringing richness and moisture
- 2 teaspoons vanilla extract for a fragrant bouquet
- 1 cup chopped pecans adding delightful crunch
- 4 cups mini marshmallows the gooey surprise on top
For the Icing
- 16 ounces confectioners' sugar for a sweet icing
- 0.5 cups whole milk contributing creamy goodness
- 0.5 cups cocoa powder enhancing the decadence
- 0.25 cups unsalted butter, softened for the icing
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease or line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, incorporating each before adding the next, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and cocoa powder.
- Gradually add the dry mixture to the butter mixture, alternating with water or milk as needed, until smooth.
- Fold in the chopped pecans.
Baking
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Icing and Serving
- While the cake is baking, prepare the icing by melting the butter in a saucepan over medium heat.
- Stir in the cocoa powder and milk to create a velvety blend.
- Whisk in the confectioners' sugar until the icing is glossy.
- Once the cake is done, sprinkle mini marshmallows over the warm cake and pour the icing over it.
- Allow the cake to cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream for a delightful contrast. Garnish with chopped pecans or chocolate syrup for extra flair.