Mississippi Mud Cake

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  • Level: Easy
  • Total: 1 hr (includes cooling and setting times)
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Cake:

Nonstick cooking spray, for the baking dish

2 sticks (1 cup) salted butter 

1/4 heaping cup unsweetened cocoa powder 

1 cup boiling water 

2 cups all-purpose flour 

2 cups granulated sugar 

1/4 teaspoon kosher salt 

1/2 cup buttermilk 

1 teaspoon baking soda 

1 teaspoon vanilla extract

2 large eggs 

One 10-ounce bag mini marshmallows (about 6 cups) 

Icing:

1 3/4 sticks (14 tablespoons) salted butter

6 tablespoons whole milk 

1/4 heaping cup unsweetened cocoa powder

4 cups sifted confectioners' sugar 

1 cup chopped toasted pecans

1 tablespoon vanilla extract

Directions

  1. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
  2. In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
  3. In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
  4. In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
  5. Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
  6. For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
  7. Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

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