Here’s a delicious recipe for Mississippi Mud Cake, a rich and indulgent dessert with a fudgy chocolate base, a gooey marshmallow topping, and a crunchy pecan layer, all finished off with a luscious chocolate frosting. It’s a chocolate lover’s dream!
Mississippi Mud Cake Recipe
Ingredients
For the Cake:
- 1 box (18.25 oz) chocolate cake mix (plus ingredients listed on the box to make the cake)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips
For the Topping:
- 1 1/2 cups mini marshmallows
- 1 cup chopped pecans (optional, but highly recommended)
For the Chocolate Frosting:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 cup semi-sweet chocolate chips, melted (for added richness)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Make the Cake:
- Prepare the chocolate cake mix according to the package instructions. Usually, this involves mixing the cake mix, water, oil, and eggs until smooth.
- Fold in the chocolate chips for an extra chocolatey base.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake according to the cake mix instructions (usually 30–35 minutes), or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.
3. Add the Marshmallows and Pecans:
- While the cake is still warm, sprinkle the mini marshmallows evenly over the top of the cake.
- Sprinkle the chopped pecans on top of the marshmallows.
- Return the cake to the oven and bake for an additional 5-7 minutes or until the marshmallows are puffed up and lightly golden.
- Remove from the oven and allow it to cool completely.
4. Make the Chocolate Frosting:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the milk and cocoa powder. Bring it to a simmer, whisking until the mixture is smooth and well combined.
- Remove from the heat and stir in the vanilla extract.
- Gradually whisk in the powdered sugar until smooth.
- Stir in the melted chocolate chips to create a rich, glossy frosting.
5. Frost the Cake:
- Once the cake has cooled completely, spread the chocolate frosting evenly over the marshmallow and pecan layer.
- Allow the frosting to set for a few minutes before slicing.
6. Serve:
- Slice into squares and enjoy the gooey, chocolatey goodness of this indulgent dessert.
Tips for Success
- For a more decadent flavor: Add a splash of coffee to the frosting or cake batter to enhance the chocolate flavor.
- For a crunchier topping: Toast the pecans before adding them for a deeper, nuttier flavor.
- Storage: Store in an airtight container at room temperature for up to 3-4 days. This cake also freezes well!
This Mississippi Mud Cake is a chocolate lover’s paradise, with layers of gooey marshmallows, crunchy pecans, and a rich chocolate frosting. It’s a perfect treat for parties, gatherings, or whenever you need a serious chocolate fix!
1 thought on “Mississippi Mud Cake”