Mississippi Mud Cake

Mississippi Mud Cake is a rich, fudgy chocolate cake, with a layer of gooey soft mini marshmallows, a warm fudgy frosting, and crunchy salty pecans. It's a classic southern dessert famous for it's decadent layers and satisfying combination of flavors.

Course Cake, Dessert

Cuisine American

Keyword mississippi mud cake

Prep Time 25

Cook Time 35

Chill Time 30

Total Time 1 30

Servings

Author Jessica - Together as Family

Equipment

Ingredients

1 box (15.25 oz) devils food cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil
5 cups mini marshmallows

Fudgy Chocolate Frosting & Pecans

4 tablespoons salted butter
1/2 cup milk
3 tablespoons cocoa powder
3 cups powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Instructions

Preheat the oven to 350℉. Spray a 9x 13-inch pan (cake pan) with nonstick cooking spray. Set aside.
In a large mixing bowl, add the devils food chocolate cake mix, large eggs, water, and vegetable oil. Beat on medium-high speed, using an electric mixer, until combined thoroughly; about 1-2 minutes.
1 box (15.25 oz) devils food cake mix, 3 large eggs, 1 cup water, 1/2 cup vegetable oil
Pour the chocolate cake batter into the prepared pan and smooth out the top with a spatula.
Bake for 26-32 minutes (or according to the box directions) until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and immediately spread the mini marshmallows evenly over the cake. Place the cake back into the oven for 3-4 minutes until the marshmallows are softened. Remove the cake from the oven.
5 cups mini marshmallows
In a medium saucepan, over medium-high heat, add the butter, milk, and cocoa powder. Bring the mixture to a boil. Once boiling, reduce heat to low and let it cook for 2 minutes, while stirring continuously.
4 tablespoons salted butter, 1/2 cup milk, 3 tablespoons cocoa powder
Remove the saucepan from the heat, then whisk in the powdered sugar and vanilla extract and stir until smooth and combined. Pour the chocolate mixture over top the marshmallows.
3 cups powdered sugar, 2 teaspoons vanilla extract
Sprinkle the top of the cake with the chopped pecans.
1 cup chopped pecans
Refrigerate the cake for 30 minutes before serving. Enjoy!
^{*You could also try and leave the cake out at room temperature. This resting time or chilling time just helps the marshmallows and chocolate set so it's easier to slice. The marshmallows will still stay soft. If you prefer a really soft, melty, gooey cake then you could serve it right away or leave it out at room temperature so the chocolate can set. Lots of ways to do this depending on preference!}

Notes

Powdered Sugar Tip : To ensure a smooth, lump-free frosting I recommend using sifted powdered sugar; use a sifter or a fine mesh strainer. Do this before you need it (have it ready to go) because there won't be time to sift it once the frosting is taken off the heat. If you are not using sifted powdered sugar, then I recommend making sure you are constantly stirring the mixture on the stove top to prevent it from burning. Also, thoroughly whisk and stir once you add the powdered sugar to get it mixed really well to avoid lumps.