Mississippi Mud Cake

Posted on March 5, 2020 by Christin Mahrlig

Mississippi Mud Cake is one of my favorite southern sheet cakes. It’s a rich and moist chocolate cake covered with gooey marshmallows, crunchy pecans, and a fudge icing. Dessert doesn’t get any better than this.

https://spicysouthernkitchen.com/mississippi-mud-cake/ Everyone loves a good chocolate cake and this one is a real classic.

How to Make Mississippi Mud Cake: Recipe below

This recipe is wonderfully easy to make. You’ll begin by mixing the dry ingredients in a large bowl and then mix in the vegetable oil, eggs, milk, sour cream, and vanilla extract. Next, you’ll beat in 1 cup of boiling water. The purpose of the boiling water is to help hydrate the cocoa powder and prevent the cake from being dry. Bake the cake for about 30 minutes. Scatter the marshmallows on top and return to the oven for 2 minutes to partially melt the marshmallows.

Whip up the icing and drizzle it on the cake and finish with the pecans. Note: Leave the nuts off if you don’t like them.

My favorite part of this cake? The fudgy icing. The icing is what gives the cake its name since it somewhat resembles the cracked mud along the edge of the Mississippi River.

INGREDIENTS

2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teapsoon salt
3/4 cup vegetable oil
2 large eggs
1 1/2 teapsoons vanilla extract
6 tablespoons whole milk
1/3 cup sour cream
1 cup boiling water
2 1/2 cups mini marshmallows

ICING

1/2 cup butter
1/3 cup sweet cocoa powder
1/3 cup milk
4 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans

INSTRUCTIONS

Preheat oven to 350 degrees and spray a 9x13-inch pan with baking spray.
Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
Add oil, eggs, vanilla extract, whole milk, and sour cream. Use a hand-held mixer to mix until combined.
Add boiling water and beat on high for 1 minute.

Pour batter into prepared pan. Bake for 30 minutes or until the top feels firm when you gently press down on top.
Sprinkle marshmallows on top. Return to oven for 2 minutes. Let cake cool.
To make icing, combine butter, cocoa powder, and milk in a large saucepan. Heat over medium heat until butter is melted. Stir and cook for 1 minute.
Whisk in powdered sugar 1 cup at a time. Whisk in vanilla extract.
Slowly pour icing over cooled cake. Sprinkle with pecans.
Cut into squares and serve.