Description
Mississippi Mud Cake is a rich, decadent chocolate dessert topped with gooey marshmallows, a fudgy cocoa glaze, and crunchy pecans. This easy-to-make cake is perfect for any occasion, offering a delightful mix of textures from the moist cake, marshmallow topping, and smooth chocolate sauce. It’s the ultimate treat for chocolate lovers!
Ingredients
-
1 box (18.25 oz) chocolate cake mix
-
½ cup vegetable oil
-
3 large eggs
-
1 cup water
-
1 cup mini marshmallows
-
Topping:
-
1 cup unsalted butter
-
½ cup unsweetened cocoa powder
-
1 tsp vanilla extract
-
4 cups powdered sugar
-
¼ cup milk
-
1 cup chopped pecans
-
Instructions
-
Prepare the Cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, combine the cake mix, vegetable oil, eggs, and water. Mix until smooth.
-
Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
-
Add Marshmallows: Immediately after baking, sprinkle mini marshmallows on top of the hot cake. Return to the oven for 5 minutes.
-
Make the Topping: In a saucepan, melt butter and cocoa powder over medium heat. Stir in vanilla, powdered sugar, and milk. Beat until smooth.
-
Finish the Cake: Pour the topping over the warm cake and sprinkle with chopped pecans. Let cool completely before slicing and serving.
Notes
-
Be sure not to overbake the cake; check with a toothpick for doneness.
-
The cake can be stored in an airtight container at room temperature for up to 3 days.
-
For a dairy-free version, use plant-based butter and milk alternatives in the topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 50g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg