Mississippi Mud Cake
A delightful dessert with a rich chocolate flavor, gooey marshmallows, and a crunchy pecan topping, perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure it's softened to room temperature.
- 1.5 cups granulated sugar Adds sweetness to the cake.
- 1.5 cups all-purpose flour Provides structure and texture.
- 0.5 cups cocoa powder For a deep, rich chocolate flavor.
- 4 large eggs Help bind the ingredients together.
- 2 teaspoons vanilla extract Adds aromatic flavor.
- 1 cup chopped pecans Adds a delightful crunch.
- 4 cups mini marshmallows For a soft, gooey topping.
For the Icing
- 16 ounces confectioners' sugar Creates a sweet, velvety icing.
- 0.5 cups whole milk Provides creamy consistency.
- 0.25 cups unsalted butter Adds richness to the icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing or lining it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mixing Ingredients
- In a separate bowl, sift together the flour and cocoa powder. Gradually add this dry mixture to the creamed mixture, alternating with milk to achieve a smooth batter.
- Gently fold in chopped pecans until evenly distributed.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Icing Preparation
- In a saucepan, melt 1/4 cup of unsalted butter over medium heat. Stir in cocoa powder and milk until well blended, then remove from heat and whisk in the confectioners' sugar until smooth.
- Once the cake is out of the oven, sprinkle mini marshmallows over the warm surface, then pour the icing over the top.
Serving
- Allow the cake to cool slightly before cutting it into squares.
Notes
For best results, ensure your butter is at room temperature and avoid over-baking the cake. Feel free to substitute pecans with walnuts or almonds for variations.