Description
Mississippi Mud Cake is a rich and decadent chocolate cake layered with marshmallows and topped with a glossy chocolate frosting, perfect for any occasion.
Ingredients
- 1 cup unsalted butter
- ½ cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows
- ½ cup unsalted butter (for frosting)
- ⅓ cup unsweetened cocoa powder (for frosting)
- ⅓ cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3½ cups powdered sugar (for frosting)
- Pinch of salt (for frosting)
- ½ cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F and grease a 9 × 13-inch baking pan.
- In a medium saucepan, combine the butter, cocoa powder, and water; heat until smooth.
- In a large bowl, whisk together flour, sugar, baking soda, and salt; add the chocolate mixture and mix.
- Add eggs, sour cream, and vanilla extract; mix until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes.
- Sprinkle mini marshmallows over the hot cake and return to the oven for 2–3 minutes.
- In a saucepan, melt butter for frosting, then whisk in cocoa powder and milk until smooth.
- Stir in vanilla extract and salt, then gradually whisk in powdered sugar.
- Pour the frosting over the marshmallow layer and spread gently.
- Let the cake cool for at least 30–45 minutes before cutting into squares.
Notes
- For neater slices, let the cake cool completely before serving.
- Feel free to add chopped nuts for extra texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg