Mississippi Mud Cake
Moist chocolate cake topped with marshmallows, pecans, and warm chocolate frosting, this Mississippi mud cake is made to look like the mud and rocks of the Mississippi River!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt or table salt
- 1 cup salted butter , sliced
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ⅔ cup sour cream
- 2 large eggs , whisked
- 1 Tablespoon vanilla extract
Icing:
- ½ cup salted butter , sliced
- ⅓ cup unsweetened cocoa powder
- ⅓ cup milk
- 1 ½ teaspoon vanilla extract
- 3 ½ - 4 cups sifted powdered sugar
- ¼ teaspoon salt
- 10 ounces mini marshmallows
- ½ cup finely chopped pecans , can omit if preferred
Instructions
Chocolate cake
- Preheat the oven to 350°F. Butter a half sheet pan (18x13 inches) and set aside.
- In a large bowl combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda and 3/4 teaspoon salt. Set aside.
- Heat 1 cup butter, 1 cup water and 1/4 cup cocoa in a medium saucepan over medium heat. Bring to a light boil and then remove from heat and let sit 2 minutes. Then pour into the flour mixture. Stir until combined.
- Stir in 2/3 cup sour cream, 1 Tablespoon vanilla and 2 eggs. Pour mixture into prepared pan.
- Bake for 18-20 minutes, or until a toothpick comes clean. Around 15 minutes in, start making the icing.
- Once the cake is done sprinkle the marshmallows over the top of cake and broil for 1 minute.
Chocolate icing
- Melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1/3 cup cocoa powder. Once the mixture has melted and comes to a light simmer, remove from heat and slowly whisk in 1/3 cup milk, 1 1/2 teaspoon vanilla and a 1/4 teaspoon of salt.
- Slowly stir in 3 1/2 cups sifted powdered sugar. Add an additional 1/4 cup powdered sugar or thin with 2-3 Tablespoons more milk if needed for desired consistency. Fold in nuts if using.
- Evenly pour the icing over the cake with marshmallows immediately when after the cake comes out of the oven. Move quickly to gently spread out evenly with a rubber spatula. The icing will begin to harden.
- Allow to cool and then cut into squares.
Notes
Storage: Store leftovers in a covered container for up to 3 days. Freeze for up to 3 months.
Half the recipe: You can half this recipe and bake in a 9x13" baking dish.
Nutrition
Serving: 1g, Calories: 197kcal, Carbohydrates: 28g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 143mg, Potassium: 40mg, Sugar: 21g, Vitamin A: 290IU, Calcium: 14mg, Iron: 0.6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
