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Mississippi Mud Cake

A decadent dessert that features rich chocolate, gooey marshmallows, and crunchy pecans, making it perfect for gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Ensures a rich and creamy base.
  • 1.5 cups granulated sugar Provides sweetness balancing chocolaty elements.
  • 1.5 cups all-purpose flour Offers structure and a tender crumb.
  • 0.5 cup cocoa powder Infuses the cake with deep chocolate flavors.
  • 4 large eggs Adds moisture and richness.
  • 2 teaspoons vanilla extract Enhances the overall taste.
  • 1 cup chopped pecans Introduces a delightful crunch.
  • 4 cups mini marshmallows Creates a gooey topping when melted.
For the icing
  • 16 ounces confectioners' sugar Used for glossy icing.
  • 0.5 cup whole milk Assures creamy richness.
  • 0.25 cup unsalted butter, softened Adds to the smoothness of the icing.
  • 0.5 cup cocoa powder Used in the icing for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
  2. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour and cocoa powder, then gradually add it to the wet mixture.
  6. Fold in the chopped pecans.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake is baking, prepare the icing by melting the butter in a saucepan over medium heat.
  3. Stir in the cocoa powder and milk until well combined.
  4. Add the confectioners' sugar gradually, whisking until smooth and glossy.
  5. Once the cake is baked, sprinkle the mini marshmallows over the warm cake.
  6. Pour the warm icing over the cake and marshmallows, spreading evenly.
Cooling
  1. Allow the cake to cool slightly before serving to let the marshmallows melt into the cake.

Notes

For a quicker version, use prepared chocolate frosting. Ensure all ingredients are at room temperature for the best results.