Mississippi Mud Cake
Ingredients:
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups mini marshmallows
1/2 cup chopped pecans (optional)
For the frosting:
1/4 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/3 cup milk
4 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, mix melted butter and sugar. Beat in eggs one at a time, then stir in vanilla.
Sift together flour, cocoa powder, and salt, and gradually add to wet mixture until fully combined.
Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Immediately sprinkle marshmallows evenly over the hot cake, allowing them to melt slightly.
For the frosting, in a saucepan melt butter, then stir in cocoa powder and milk. Bring to a light simmer, remove from heat, and whisk in powdered sugar and vanilla until smooth.
Pour warm frosting over the marshmallow layer, spreading gently. Top with chopped pecans if using.
Let the cake cool completely before slicing into rich, gooey squares.
Prep Time: 15 minutes | Bake Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal per serving | Servings: 12
Tips:
Spread frosting gently to avoid disturbing the soft marshmallows.
Let the cake set fully before cutting for clean slices.
#mississippimudcake #gooeychocolatecake #chocolateoverload #southerndesserts #fudgycake #marshmallowdessert #chocolatefrosting #comfortfood #decadentbakes #easycakerecipe