Name: Mississippi Mud Cake
Total time: 155 min
Ingredients: Cooking spray; 3/4 cup (6 oz.) unsalted butter; 2 ounces bittersweet chocolate, chopped; 1 1/2 cups granulated sugar; 4 large eggs; 1 1/4 cups all-purpose flour; 6 tablespoons unsweetened cocoa; 3/4 teaspoon baking powder; Dash of salt; 1 cup chopped pecans; 1 teaspoon vanilla extract; 1 (10-oz.) package mini marshmallows; 1/2 cup (4 oz.) unsalted butter; 1/3 cup whole milk; 1/4 cup unsweetened cocoa; 1 (16-oz.) package powdered sugar, sifted; 1 teaspoon vanilla extract

Mississippi Mud Cake

4.5

(2)

2 Reviews

This decadent Mississippi Mud Cake couldn't be easier to put together whether you're heading to a family reunion or a last minute backyard BBQ.

By Southern Living Editors

Published on September 3, 2019

Active Time:

15 mins

Total Time:

2 hrs 35 mins

Yield:

1 (13- x 9-in.) cake

While food writers and scholars continue to debate the origin of this American classic (some claimed it originated in a Vicksburg diner and others including the acclaimed, Mississippi-born restaurant critic Craig Claiborne remain skeptics), there's no arguing that this chocolate cake is delicious. It also couldn't be easier to put together, whether you're heading to a family reunion or a last-minute backyard BBQ. This classic recipe never disappoints at potlucks or family cookouts.

Ingredients

Cake

Cooking spray
3/4 cup (6 oz.) unsalted butter
2 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups all-purpose flour
6 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
Dash of salt
1 cup chopped pecans
1 teaspoon vanilla extract
1 (10-oz.) package mini marshmallows

Chocolate Frosting

1/2 cup (4 oz.) unsalted butter
1/3 cup whole milk
1/4 cup unsweetened cocoa
1 (16-oz.) package powdered sugar, sifted
1 teaspoon vanilla extract

Directions

Prepare the Cake: Preheat oven to 325˚F. Grease a metal 13- x 9-inch baking dish with cooking spray. Place butter and chocolate in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds until melted, about 1 minute 30 seconds total. Whisk together sugar, eggs, and melted chocolate mixture in a medium bowl. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into melted chocolate mixture. Fold in pecans and vanilla.
Spoon batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs, 20 to 21 minutes. Remove cake from oven, and cover top with marshmallows in an even layer. Bake at 325°F until marshmallows are just soft, about 2 minutes.
While cake is baking, prepare the Chocolate Frosting: Heat butter, milk, and cocoa in a medium saucepan over medium until butter is melted, about 2 minutes. Increase heat to medium-high, and bring mixture to a boil. Boil 1 minute, and then remove from heat. Whisk in powdered sugar and vanilla. Immediately drizzle cake with Chocolate Frosting. Let Frosting harden about 2 hours before cutting cake into squares.