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 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 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.
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