Mississippi Mud Cake Recipe

One bite of this easy cake recipe and you're going to love the flavor and taste!

Course Dessert

Cuisine American

Keyword best mississippi mud cake recipe, easy mississippi mud cake, Mississippi Mud Cake Recipe

Method Oven

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 960kcal

Author Kelli Miller

Equipment

Ingredients

⦁ 1½ cup of softened butter
⦁ 1 cup of granulated sugar
⦁ 1½ cup of firmly packed light brown sugar
⦁ 3 ounces of melted unsweetened chocolate
⦁ ¼ cup of heavy cream
⦁ 2 tsp of vanilla extract
⦁ 6 eggs
⦁ 2¼ cups of all-purpose flour
⦁ ½ cup of unsweetened cocoa powder
⦁ ½ tsp of baking soda
⦁ 1 bag of mini marshmallows
⦁ 2 c cups of hopped pecans

Icing

⦁ 1 cup of firmly packed light brown sugar
⦁ 1 cup of heavy cream
⦁ ½ cup of butter cut into pieces
⦁ 5 ounces of small pieces of unsweetened chocolate
⦁ 3 oz of chopped semi-sweet chocolate
⦁ 2 T dark corn syrup
⦁ 1 tsp of vanilla extract

Instructions

To make the Cake
Preheat your oven to 350 degrees.
Like two cake pans sized 9X9X2 with foil. The foil should hang over the edge.
Spray the foil with nonstick spray and then add flour as well.
Put the brown sugar, granulated sugar, and butter in a mixing bowl and beat until fluffy. Mix in the vanilla, cream, and melted chocolate.
Add the eggs in one at a time and mix each time.
Grab a different bowl and mix in baking soda, cocoa, and flour.
Put the dry ingredients into the wet ingredients and mix.
Pour the batter evenly between the two pans and bake on the center rack for about 25 minutes. Toothpick should come out clean to show the cakes are done.
Take out of the oven and put on 1/2 the bag of marshmallows. Pour 1 cup of chopped pecans on each cake, too.
Put back in the oven and bake long enough to melt the marshmallows.
Take out of the oven and cool on a cooling pack in the pans.

To Make the Icing
Mix the sugar and cream in a saucepan. Put on medium high heat and stir until the sugar is smooth. Cook until a candy thermometer shows a temperature of 220 degrees. Take off the heat and whisk in the chocolate melts and the frosting.
Put in the fridge for 1.5 hours and let it thicken.
Take the cake layers out of the pans and take the foil off, too. Put one layer of the cake on a platter with the marshmallow side up. Put 1.5 cups of frosting on top.
Put the other layer on top with the same marshmallow side facing up.
Ice the sides of the cake well. Put 1/2 cup of the icing in the microwave in very short segments to warm it up enough so that it is thin.
Drizzle over the top of the cake.

Nutrition