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–+ servings
Slice of Mississippi mud cake on a white plate.

Mississippi Mud Cake

Chef Dennis Littley
This Mississippi Mud Cake recipe is rich, fudgy, and stacked with gooey marshmallows and warm chocolate frosting from edge to edge. It’s the kind of dessert that makes chocolate lovers light up and turns any gathering into a celebration.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 749 kcal

Equipment

  • 9 x 13 baking pan

Ingredients
  

Cake

  • 2¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoon baking powder
  • ¾ teaspoon table salt
  • ½ teaspoon baking soda
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ¾ cup whole milk -room temperature
  • 4 large eggs -room temperature
  • 1 teaspoon vanilla extract
  • 10 ounces mini marshmallows
  • 1 cup pecans -chopped

Chocolate Glaze

  • 4 ounces unsalted butter 1 stick = 8 tablespoons
  • 3 tablespoons unsweetened cocoa powder
  • ⅓ cup whole milk
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350 degrees F.
  • Grease a 9×13-inch baking pan or spray with baking spray.
  • Add the all purpose flour, cocoa, baking powder, salt, and baking soda to a large bowl. Whisk to combine.
  • Add the granulated sugar, vegetable oil, whole milk, large eggs, and vanilla extract to another large bowl. Whisk to combine.
  • Add the dry ingredients to the wet ingredients and stir until smooth. Be Careful not to overmix.
  • Pour the batter into the prepared pan.
  • Place the pan on the center rack of the preheat oven and bake for 30 to 35 minutes or until the center of the cake is springy to the touch.

Chocolate Glaze

  • Add the butter to a saucepan over medium-low heat.
  • When the butter is melted add the cocoa powder and whole milk. Whisk until smooth.
  • Add the powdered sugar and vanilla extract to the mixture. Whisk until smooth.
  • Remove the pan from the heat and keep warm until the cake is finished baking.
  • Assembly
  • Remove the cake from the oven and immediately top with marshmallows and pecans.
  • Drizzle the warm chocolate glaze over the marshmallows and pecans.
  • Let the cake cool completely before serving.

Nutrition

Calories: 749kcalCarbohydrates: 107gProtein: 8gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 78mgSodium: 244mgPotassium: 290mgFiber: 4gSugar: 78gVitamin A: 356IUVitamin C: 0.1mgCalcium: 86mgIron: 3mg
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