Mississippi Mud Cake
Mississippi Mud Cake starts with a dense, fudgy brownie base, then adds soft marshmallows and a generous layer of homemade chocolate frosting. The warm frosting settles over the marshmallows for a thick, gooey middle and chocolate all the way from the first bite to the last.
Servings: 24 2" x 2" Pieces
Calories: 364kcal
Ingredients
Cake
- 1 cup salted butter
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon instant coffee or espresso powder optional
- 2 cups granulated sugar
- 4 large eggs
- 1 1/3 cups all-purpose flour
- 1 cup chopped nuts optional
- 1 bag 10 ounces mini marshmallows, or one large jar Marshmallow cream
Frosting
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/2 cup evaporated milk
- 1/2 teaspoon instant coffee of espresso powder optional
- 1 pound powdered sugar about 3 1/2 cups
- 1 cup chopped nuts optional
Instructions
Fudgy Cake Base
- Preheat the oven to 300°F.
- Prepare a 9X13 pan by greasing or spraying with non-stick spray followed by a parchment paper sling and set aside
- Melt the butter over low heat in a small saucepan.1 cup salted butter
- Remove from the heat. Whisk in the cocoa powder and espresso powder, if using, until smooth. Allow the mixture to cool for 10 minutes.1/3 cup unsweetened cocoa powder, 1/2 teaspoon instant coffee or espresso powder
- Add the sugar to a large mixing bowl.2 cups granulated sugar
- Add the cocoa and butter and mix well.
- Add the eggs and beat until fully incorporated.4 large eggs
- Add the flour to the butter mixture a little at a time. Mix until there are no visible flour streaks, scrape the bowl if needed.1 1/3 cups all-purpose flour
- Stir in the chopped nuts, if using.1 cup chopped nuts
- Pour the batter into the prepared pan. Bake for 30 to 40 minutes.
- Remove the cake from the oven and immediately cover with the mini marshmallows. Spread them into an even layer.1 bag
- Return the pan to the hot oven for 3 minutes, just until the marshmallows puff slightly. Watch closely; do not let them brown or puff significantly.
- Remove the cake from the oven and let it cool for 20 minutes. The marshmallows will melt together and firm up enough to keep the frosting from running through them.
Frosting
- Melt the butter in a saucepan over low heat.1/2 cup butter
- Remove from the heat and whisk in the cocoa powder until smooth. Stir in the evaporated milk, and espresso powder, if using.1/3 cup unsweetened cocoa powder, 1/2 teaspoon instant coffee of espresso powder, 1/2 cup evaporated milk
- Return the saucepan to low heat and cook until warm.
- Gradually add the powdered sugar and beat until smooth.1 pound powdered sugar
- Stir in the chopped nuts.1 cup chopped nuts
- Pour the warm frosting evenly over the softened, cooled marshmallows.
- Allow the frosting to set before serving.
Notes
Toast the pecans after chopping them for a little extra flavor.
Do not skip the 20-minute cooling period. The frosting is heavy and will sink through soft marshmallows. Ask me how I know…..
Do not over bake the marshmallows, you just need a few minutes, any doubts, see above.
Shortcut: Substitute one 16-ounce container of fudge frosting for the homemade frosting. Remove the foil seal and microwave uncovered for about 30 seconds, or until pourable. Stir until smooth, then pour evenly over the softened marshmallows. Stir in chopped nuts if desired.
Nutrition INCLUDES optional nuts in both (2 cups total) about 64 calories per 2" x 2"
Nutrition
Serving: 12" x 2" piece | Calories: 364kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 132mg | Potassium: 121mg | Fiber: 2g | Sugar: 36g | Vitamin A: 409IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg
