How to Make a Delicious Mississippi Mud Cake

Mississippi Mud Cake is a dessert that embodies the indulgence and warmth of Southern hospitality. This rich, chocolatey confection, inspired by the banks of the Mississippi River, combines moist chocolate cake, gooey marshmallow cream, and a luscious fudge icing. Perfect for celebrations, family gatherings, or simply satisfying a sweet tooth, this cake promises an unforgettable taste experience that’s as muddy as it is magnificent. Dive into the layers of flavors and textures that make Mississippi Mud Cake a beloved treat across generations.

Why You’ll Love Mississippi Mud Cake:

• Intensely Chocolatey: A dream come true for chocolate lovers, featuring a deep chocolate cake and fudgy icing.
• Marshmallow Layer: Adds a sweet, gooey contrast to the rich chocolate, creating a delightful texture.
• Easy to Make: Despite its complex flavors, this cake is surprisingly straightforward to prepare.
• Perfect for Sharing: Generous in size, it’s ideal for potlucks, holidays, and special occasions.

Ingredients Notes For Mississippi Mud Cake:

• Chocolate: Use good quality cocoa powder and dark chocolate for the cake and icing to ensure a rich flavor.
• Marshmallows: Mini marshmallows melt into a perfect, gooey layer under the warm icing.
• Nuts: Pecans or walnuts add a crunchy texture and nutty taste, balancing the sweetness of the chocolate and marshmallows.
• Coffee: A hint of brewed coffee in the cake batter enhances the chocolate flavor without overpowering it.

Recipe Steps:

1. Prepare the Cake Batter: Mix together flour, cocoa powder, sugar, and wet ingredients, including a touch of brewed coffee, to create a rich chocolate cake batter.
2. Bake: Pour the batter into a prepared baking dish and bake until a toothpick comes out clean. Immediately after removing from the oven…
3. Add Marshmallows: Sprinkle a generous layer of mini marshmallows over the hot cake. The heat from the cake will start to melt them slightly.
4. Make the Icing: While the cake is cooling, prepare the fudge icing by melting together butter, cocoa powder, milk, and powdered sugar, then stirring in vanilla and nuts.
5. Ice the Cake: Pour the warm icing over the marshmallow layer, spreading it to cover the entire cake. The warmth of the icing will further melt the marshmallows, creating a gooey layer.
6. Cool and Serve: Allow the cake to cool and set before slicing. Serve at room temperature for the best texture and flavor.

Storage Options:

• Room Temperature: Store the cake covered at room temperature for up to 3 days. The flavors meld and deepen over time.
• Refrigerate: For longer storage, keep in the fridge for up to a week, though the icing may harden slightly.

How to Make a Delicious Mississippi Mud Cake

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Course: Chocolate, Dessert

Kitchen: American

Ingredients

 

For the Cake:

• ▢ 1 cup 2 sticks unsalted butter
• ▢ 2 cups granulated sugar
• ▢ 1/3 cup unsweetened cocoa powder
• ▢ 4 large eggs
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 3 teaspoons vanilla extract
• ▢ 1 cup chopped pecans or walnuts optional
• ▢ 1 package 10 ounces mini marshmallows

For the Frosting:

• ▢ 1/2 cup 1 stick unsalted butter
• ▢ 1/3 cup milk
• ▢ 1/3 cup unsweetened cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups powdered sugar

Instructions

Preheat the Oven and Prepare the Pan:

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.

Make the Cake:

• In a large saucepan, melt 1 cup of butter over low heat. Stir in granulated sugar and 1/3 cup cocoa powder until well combined. Remove from heat and let cool slightly.
• Beat in eggs one at a time, then stir in vanilla extract. Gradually add flour and salt to the chocolate mixture, stirring until just combined. Fold in nuts if using.
• Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Add Marshmallows:

• As soon as the cake is done, remove it from the oven and cover the top evenly with mini marshmallows. Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Remove from the oven and let cool.

Prepare the Frosting:

• For the frosting, combine 1/2 cup butter, milk, and 1/3 cup cocoa powder in a saucepan. Heat over low heat, stirring constantly, until the butter is melted. Remove from heat and stir in vanilla extract.
• Gradually whisk in powdered sugar until smooth. If the frosting is too thick, add a little more milk until you reach the desired consistency.

Frost the Cake:

• Pour the warm frosting over the cooled cake and marshmallow layer, spreading evenly with a spatula. Allow the frosting to set before slicing.

Serve:

• Cut the cake into squares and serve. The cake is rich, so consider serving smaller portions.

Preheat the Oven and Prepare the Pan:

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.

Make the Cake:

• In a large saucepan, melt 1 cup of butter over low heat. Stir in granulated sugar and 1/3 cup cocoa powder until well combined. Remove from heat and let cool slightly.
• Beat in eggs one at a time, then stir in vanilla extract. Gradually add flour and salt to the chocolate mixture, stirring until just combined. Fold in nuts if using.
• Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Add Marshmallows:

• As soon as the cake is done, remove it from the oven and cover the top evenly with mini marshmallows. Return the cake to the oven for an additional 2-3 minutes, or until the marshmallows are slightly melted. Remove from the oven and let cool.

Prepare the Frosting:

• For the frosting, combine 1/2 cup butter, milk, and 1/3 cup cocoa powder in a saucepan. Heat over low heat, stirring constantly, until the butter is melted. Remove from heat and stir in vanilla extract.
• Gradually whisk in powdered sugar until smooth. If the frosting is too thick, add a little more milk until you reach the desired consistency.

Frost the Cake:

• Pour the warm frosting over the cooled cake and marshmallow layer, spreading evenly with a spatula. Allow the frosting to set before slicing.

Serve:

• Cut the cake into squares and serve. The cake is rich, so consider serving smaller portions.