Mississippi Mud Cake Recipe
Mississippi Mud Cake
Follow our complete, step-by-step, photo illustrated directions to learn how to make this ultimate chocolate favorite Mississippi Mud Cake recipe. Printable recipe included.
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This sheet cake is perfect for any chocolate lover. Gooey brownie like cake layer with pecans, topped with Marshmallow Creme and a layer of Chocolate frosting. What’s not to love about that?
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Lynette is one of my first cousins, daughter of my Aunt Lucille, my mothers sister. Got that?
Lynette placed this recipe in our Stewart Family Favorites Cookbook many years ago as one of her favorite cakes to make and enjoy. I think she might like chocolate about as much as I do. Smile.
Sheet cakes are fairly easy to make most of the time, and this one is just that. It’s easy.
Mama may have made a lot of chocolate cakes during her time, but this wasn’t one that I can recall her ever making. She normally made yellow layer cakes with chocolate frosting because it might have just been my favorite. I always got one on my birthday, but she made them often throughout the year.
Lynette’s version uses Marshmallow Creme instead of miniature marshmallows. And, her frosting is not a cooked frosting like some of the other recipes you might find for this cake.
It’s a chocolate lovers dream come true though. Smile.
The cake is pretty rich, similar to a brownie in my opinion, and a small slice will go a long way. That makes it perfect for taking to a family get together, church social, or family reunion. Did I mention it was easy to make?
Thank you Cousin Lynette, for sharing your recipe.
Ready to give it a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking.
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Mississippi Mud Cake – You’ll need these ingredients.
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In a large mixing bowl…
Add 1/2 cup Cocoa
Add 2 cups Granulated Sugar
Whisk together until well combined.
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Add the 4 beaten Eggs.
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Using an electric mixer on Low speed, mix the eggs into the sugar just until blended.
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Add 1 cup of melted but COOLED Butter.
I melted my butter in the microwave. Only took about 15 seconds. Then, I let it cool before adding it to the batter. If you stir it into the eggs while it’s still hot, you might have scrambled eggs in your batter. Let the butter cool first. Smile.
Mix the butter into the batter just until it’s combined.
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You will need 1-1/2 cups of Self-Rising Flour.
Gradually add the flour into the batter 1/2 cup at a time. Mix it with the electric mixer just until it’s combined into the batter. Repeat the process until all the flour has been incorporated into the mix.
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Scrape down the sides of the bowl as needed. You shouldn’t be able to see any white lumps of flour when it’s mixed completely, but don’t overmix the batter.
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Add 1 cup of chopped Pecans to the batter.
You can toast the pecans first if you prefer. I didn’t toast these but probably would when I bake this cake again. Your choice.
Gently fold the chopped pecans into the batter. Set aside.
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Prepare your 9 x 13 inch sheet cake pan.
Use a baking spray with flour and spray the inside of your cake pan.
You could also rub the pan with shortening or butter, then add a bit of flour. Swirl the flour around in the pan until the bottom and sides are lightly coated. Gently tap out any excess flour and you’ll be good to go.
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Place all the batter in your cake pan. Using a spoon or spatula, gently spread the batter out until it reaches into the corners and all sides of the pan evenly.
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Pre-heat your oven to 350F degrees.
Place the pan on the just below middle rack position in a 350F degree oven. Let the cake bake for about 20 minutes, then gently rotate the pan around to bake more evenly on all sides. The cake will take about 30 to 35 minutes to bake fully.
Test for doneness by inserting a wooden toothpick into the center of the cake. If the toothpick pulls out clean, your cake is done. If you see a few crumbs on the toothpick, let the cake bake for a couple of minutes longer.
The cake is also done when you see the layer pulling away from the sides of the pan. Don’t let it burn.
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Remove the cake when done and place it on a folded towel or wire rack to cool completely. You will not remove the cake from the pan but it does need to be cooled before proceeding with the frosting.
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When the cake has cooled, spread the top with the 7 ounce jar of Marshmallow Creme. An offset spatula works well for this.
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Prepare the frosting.
Place 1/4 cup of softened butter in a large mixing bowl.
Add 1/2 cup of Cocoa.
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Add 1 box of Confectioner’s Sugar. (16 ounce)
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Add 1 teaspoon of Vanilla flavoring.
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You will need about half of a 12 ounce can of Evaporated Milk. Add it gradually as you begin to mix everything together.
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Add the milk slowly as you mix until you end up with a nice, spreadable type frosting.
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Spread the frosting over the top of the Marshmallow Creme.
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Top with some more chopped pecans if you have extra. Totally optional.
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Enjoy!
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Mississippi Mud Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Desserts, Cakes
- Method: Oven
- Cuisine: American, Southern
Description
Mississippi Mud Cake is easy to make and great for any occasion. Sheet cakes are always fun to make, and this one is a chocolate lovers dream. Very rich, so a little will go a long way.
Ingredients
Ingredients for the cake:
1 cup Butter, melted
1 cup Pecans, chopped
1/2 cup Cocoa
4 Eggs, beaten
2 cups Sugar
1–1/2 cups Self-Rising Flour
Marshmallow Crème 7oz.
Ingredients for the Icing:
1/4 cup Butter, softened
1/2 cup Cocoa
1 box Confectioners’ Sugar
1/2 can Evaporated Milk (12oz-can)
1 tsp Vanilla
Instructions
Instructions for the cake layer.
Place cocoa and sugar in a large mixing bowl.
Stir on low speed to mix well.
Add the beaten eggs. Mix well.
Add the butter. Mix well.
Gradually add the flour, mixing well.
Fold in the pecans.
Lightly butter the inside of your 9×13 baking dish.
Pour the batter into the dish, spread evenly.
Bake at 350F degrees for about 30 minutes or until done.
Remove from oven. Place on wire rack to cool completely.
Instructions for the frosting.
Spread top of cooled cake with the marshmallow crème.
Place butter and cocoa in a large mixing bowl.
Add confectioners sugar.
Add the vanilla flavoring
Gradually add milk as needed.
Mix well until creamy and spreadable.
Spread icing over the top of the cake.
Enjoy!
Notes
Pecans would be even better if toasted. Adding them to the top is totally optional.
Keywords: Mississippi mud cake, pecans, marshmallow creme, cocoa, made from scratch, easy, sheet pan cakes, chocolate, chocolate frosting
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Be Blessed!!!
Steve
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Category: Desserts
