Food and Recipes Desserts Cakes Mississippi Mud Cake 4.5 (2) 2 Reviews 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines 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 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. Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke Rate it Print