Mississippi Mud Cake is a luscious, decadent dessert that brings rich, chocolatey flavor and a delightful texture to the table. This spectacular cake features a moist chocolate base topped with gooey mini marshmallows and crunchy pecans, all dressed up in a velvety icing. The blend of flavors creates a mouthwatering experience that is impossible to resist.

Ideal for potlucks, birthday parties, or simply as a cozy weekend treat, Mississippi Mud Cake is sure to bring smiles to anyone who takes a bite. The heavenly aroma of baked chocolate fills your kitchen, beckoning friends and family to gather around and enjoy. Prepare to indulge in this delightful dessert that is both simple to make and so rewarding to share.

Ingredients

• 2¼ cups all-purpose flour: Provides structure to the cake.
• ¾ cup unsweetened cocoa powder: Adds rich chocolate flavor.
• 2 teaspoons baking powder: Helps the cake rise for a fluffy texture.
• ¾ teaspoon salt: Enhances the overall flavor of the cake.
• ½ teaspoon baking soda: Works in tandem with baking powder for the perfect rise.
• 2 cups granulated sugar: Adds sweetness and moisture.
• 1 cup vegetable oil: Keeps the cake moist and tender.
• ¾ cup whole milk: Contributes to a creamy texture.
• 4 large eggs: Binds the ingredients together and adds moisture.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 (10-ounce bag) mini marshmallows: Melt and soften on top to create a sweet layer.
• 1 cup chopped pecans: Adds a delicious crunch.
• ½ cup unsalted butter: Essential for a smooth icing.
• 3 tablespoons unsweetened cocoa powder (for icing): Intensifies the chocolate flavor of the frosting.
• 5 tablespoons whole milk (for icing): Keeps the icing creamy.
• 3 cups confectioners’ sugar: Sweetens and thickens the icing.
• 1 teaspoon vanilla extract (for icing): Adds flavor to the frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
2. In a large bowl, sift together the all-purpose flour, ¾ cup cocoa powder, baking powder, salt, and baking soda. Set aside.
3. In another bowl, whisk together the granulated sugar, vegetable oil, whole milk, eggs, and 1 teaspoon vanilla extract until thoroughly combined.
4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing for a light-textured cake.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and immediately sprinkle the mini marshmallows and chopped pecans evenly on top. Allow the cake to cool in the pan.
7. For the icing, melt the unsalted butter in a small saucepan over low heat. Stir in the remaining 3 tablespoons of cocoa powder and 5 tablespoons of whole milk until smooth and well combined.
8. Remove from heat and whisk in the confectioners’ sugar and remaining 1 teaspoon of vanilla extract until you achieve a smooth, pourable icing.
9. Once the cake has cooled and the marshmallows are softened, pour the icing over the top, spreading it evenly.
10. Allow the cake to set for a few minutes before cutting into squares and serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12
• Calories: Approximately 400 per square

Tips, Storage & Variations

• For even more flavor, toast the pecans before adding them to the cake.
• Ensure the cake is completely cool before icing to preserve the texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• You can freeze the cake by wrapping slices tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months.
• For additional flavors, try adding a pinch of cinnamon to the batter or substituting walnuts for the pecans.

FAQ

1. Can I use a different type of nut?
Yes, you can substitute walnuts or leave out the nuts altogether if preferred.

2. How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.

3. Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored in an airtight container.

4. What should I do if my icing is too thick?
You can add a little more milk, one tablespoon at a time, to achieve your desired consistency.

5. How can I make this cake more chocolatey?
Increase the amount of cocoa powder slightly in both the cake and icing for a richer flavor.

6. Can I use dairy-free alternatives?
Yes, use dairy-free milk and a vegan butter substitute to make this cake dairy-free.

People Also Ask

1. Is Mississippi Mud Cake gluten-free?
No, but you can use a gluten-free baking mix in place of flour.

2. How should I serve Mississippi Mud Cake?
Slice into squares and serve with a scoop of vanilla ice cream or whipped cream.

3. How long does Mississippi Mud Cake last?
Stored properly, it can last for a week at room temperature, or longer if refrigerated.

4. Can I add frosting between layers?
Yes, you can layer the cake with additional frosting if desired.

5. What is the history behind Mississippi Mud Cake?
This cake is named after the Mississippi River, reflecting the rich, dark, and muddy appearance of the cake.

6. Can I turn this recipe into cupcakes?
Yes, bake the batter in cupcake tins for about 20-25 minutes.

Conclusion

Mississippi Mud Cake is a truly irresistible dessert that combines the decadent richness of chocolate with the delightful textures of marshmallows and nuts. Whether you are celebrating a special occasion or simply satisfying your sweet tooth, this cake is sure to impress. We encourage you to give this recipe a try, share it with friends and family, and enjoy the warmth and joy it brings to your table. Happy baking!