Food and Recipes Desserts Cakes 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 Print Rate It Share Share Tweet Pin Email 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. Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke 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. Rate it Print