This Mississippi Mud Cake is over-the-top decadent with a brownie-like texture, melty soft marshmallows, pecans, and fudgy chocolate frosting. Once you taste your first piece, you will not be able to stop eating!
For years, I have seen this cake in magazines, and on Food Network. I have always thought it looked delicious. This is the first time I have made this cake, and that is probably a good thing because I have to tell you I could not stop eating once I cut a piece.
The recipe is very easy and makes a really rich, delicious treat that you will love. The cake part has the texture of a brownie, and then the marshmallows are creamy and soft and the frosting is literally the icing on the cake.
Now, I will warn you, if you do not like sweet and sugary desserts than this is not the recipe for you. But if you’re into scrumptious sweet treats, Mississippi Mud Cake is definitely going to wow you!
Why you’ll love this Mississippi Mud Cake recipe
Super chocolatey, crunchy, fudgy, and rich
Easy recipe with a big wow-factor
Great for anytime you need a chocolate fix
Will please all the chocolate lovers in your life!
Combine the first 5 ingredients in a large mixing bowl.
Add butter, eggs, vanilla, and pecans, stir until smooth.
Pour into pan and bake for 25 to 30 minutes or until a wooden pick comes out clean.
Immediately sprinkle marshmallows and bake for another 2 minutes.
Carefully spread frosting over the top. Cool and cut into squares.
Make the Frosting:
Beat all ingredients with a whisk or electric mixer until spreading consistency.
Note: I found that you need to add extra milk to get this to be a little more thin than it turns out. Otherwise, you cannot really spread the frosting over the marshmallows.
Tips & Variations
Change the nuts. For a peanutty taste, add a swirl of peanut butter to the batter and switch out the pecans for salted peanuts.
Add some fruit. Stir some strawberries or raspberries in the cake batter and add a swirl of strawberry or raspberry jam on top.
Serve with toppings. A dollop of whipped cream or a scoop of vanilla ice cream will take this treat to the next level.
Storage
Mississippi Mud Cake can be stored at room temperature for up to 2 days, then refrigerated in an airtight container for up to 4 days.
This Mississippi Mud Cake is over-the-top decadent with a brownie-like texture, melty soft marshmallows, pecans, and fudgy chocolate frosting. Once you taste your first piece, you will not be able to stop eating!
Combine the first 5 ingredients in a large mixing bowl.
Add butter, eggs, vanilla, and pecans, stir until smooth.
Pour into pan and bake for 25 to 30 minutes or until a wooden pick comes out clean.
Immediately sprinkle marshmallows and bake for another 2 minutes.
Carefully spread frosting over the top. Cool and cut into squares.
For the frosting:
Beat all ingredients with a whisk or electric mixer until spreading consistency.
Notes
Note: I found that you need to add extra milk to get this to be a little more thin than it turns out, otherwise you cannot really spread the frosting over the marshmallows.
