Across the Blvd

Mississippi Mud Cake

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Mississippi Mud Cake
 
Starting the New Year off with a dessert recipe like this might not fit in with any fitness goals for this year, but if you’re looking for a rich, chocolate dessert, this fits the bill perfectly. A thick chocolate cake, covered in marshmallows and topped with chocolate fudge like frosting makes this a crowd pleasing dessert.



There are many variations of this, some with different names and little differences in ingredients. It’s certainly a southern staple. This is a recipe I’ve had for years. I remember that my Aunt Mary was the first to make it for a family gathering back in the seventies. She passed the recipe along. I realized recently that I had not made this in many years and I decided that this past Thanksgiving was just the right time to change that. It was every bit as delicious as I remembered. 

 
 
INGREDIENTS~
1 cup butter
1/2 cup cocoa
2 cups sugar
4 large eggs, slightly beaten
1 1/2 cups all purpose flour
1 dash of salt
1 tsp vanilla extract
1 1/2 cups of pecans
4 cups mini marshmallows
DIRECTIONS~
 
  • Preheat oven to 350°F. 
  • Cover bottom of 9 x 13 pan with cake release  
  • Melt the butter in a medium saucepan.
  • Add the cocoa and stir.
  • Remove from the heat.
  • Pour butter mixture into a mixing bowl and add sugar and eggs.
  • Mix until blended.
  • Add the vanilla.
  • Mix in the flour and salt.
  • Stir in the pecans.
  • Put batter into prepared pan and cook for 30-35 minutes.
  • Remove from oven and cover with marshmallows.
  • Return to oven for approximately 3 minutes to allow marshmallows to begin to melt. 
  • Cool in the pan on a wire rack. Allow to cool completely before frosting. 
  • For Frosting
  • 1 (16 ounce) package powdered sugar
  • 1/2 cup milk
  • 1/3 cup cocoa
  • 1/4 cup softened butter
  • 1 cup chopped pecans
  • Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
I love that the batter includes chopped pecans. 
 
It’s a very dense cake and the batter is thick.
 
After baking the cake, a layer of miniature marshmallows is spread over the top. It’s returned to the oven just long enough for the marshmallows to begin to melt into each other. 
 
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After cooling completely, the cake is covered with a layer of chocolate/pecan frosting. 

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It’s delicious served at room temperature, but  to me, it’s even better served warm. To serve warm, place individual servings into the microwave for ten seconds and you’ll get melted marshmallowy goodness!

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There are so many great flavors and textures in this dessert. Rich chocolate, pecans, marshmallows, fudgy frosting~all blend together for a scrumptious  delight.

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Comments

  3. Alli Smith says

    I could eat that chocolate frosting with a spoon! I love the way it hardens just a bit and has a crunch to it. Personally, I think it would be the perfect breakfast. I just love sweets for breakfast. I don’t indulge very often, but I think you have a better chance of burning off the calories if you eat it early in the morning. 🙂 Looks delicious! Pinning!

    Reply

  4. Lorelai @ Life With Lorelai says

    Mmm… this looks devilishly good! I remember my Mississippi grandmother and my aunt making something like this. I hadn’t thought about it in years. Thanks for the memories and the recipe, I will be giving this heavenly treat a try. Thanks for sharing at the #HomeMattersParty 🙂

    ~Lorelai
    Life With Lorelai

    Reply

  5. Dee M says

    Stopping by again to let you know you’re one of my features at this week’s Snickerdoodle! Can’t wait to see what you have to share this week. 🙂

    Reply

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