Mississippi Mud Cake
Do you have a favorite dish that you like to take to potlucks or family gatherings? Since my family is a little bigger than the average family – there are still 6 out of 7 of us still at home! – I usually make it a point to bring at least 2 or 3 dishes when we are asked to bring a covered dish to various functions. I usually bring some sort of side dish, like my Creamy Pea Salad or a 7 Layer Salad, since they’re a little bit different from what most people think to bring. I also always bring a dessert! No surprise there, right?! 😀 I have soooo many desserts that I enjoy sharing, but this Mississippi Mud Cake definitely ranks in the top three favorites!
When it comes to sweets, chocolate cake is my weakness! Don’t get me wrong, I’m not one to discriminate against pies, cookies, or other baked treats. But even though I love them all, there’s no treat more tempting than chocolate cake! This particular version of chocolate cake goes above and beyond. It’s called a “Mississippi Mud” cake because of the layers of soft marshmallow and chocolate that make up the topping and frosting.
Mississippi Mud Cake is a Southern classic … I’m sure everyone’s Grandma or aunt has their own version. I mean, what’s not to love about a chocolate cake topped with marshmallows, a crackly chocolate icing, all topped with pecans?! No wonder it’s a classic, huh?! It’s almost sinful …. almost.
Now that’ we’re into potluck and cookout season, I feel like I should tell you that this Mississippi Mud Cake is perfect for sharing! Bring it along to your next get-together and watch how fast it disappears! Since it starts with a boxed cake mix, you get a jump start on having this luscious cake out of the oven and in your mouth sooner! You’re welcome! 😉
Not only is this Mississippi mud cake incredibly moist and flavorful, it’s also super EASY to make. The cake is baked in a 9×13” pan, and even though many people feel intimidated by cakes made from scratch, this chocolate cake recipe is one of the easiest homemade cakes you will ever make.
It’s adapted from my favorite Hershey’s Perfectly Chocolate Cake recipe. Instead of buttermilk I’ve used milk and sour cream. It bakes up sturdy enough to hold it’s own and serve easily from a 9×13” pan, but the crumb of the cake is still tender and soft. It’s SO GOOD!
Ingredients
Icing:
Directions
When it comes to sweets, chocolate cake is my weakness! Don’t get me wrong, I’m not one to discriminate against pies, cookies, or other baked treats. But even though I love them all, there’s no treat more tempting than chocolate cake! This particular version of chocolate cake goes above and beyond. It’s called a “Mississippi Mud” cake because of the layers of soft marshmallow and chocolate that make up the topping and frosting.
Mississippi Mud Cake is a Southern classic … I’m sure everyone’s Grandma or aunt has their own version. I mean, what’s not to love about a chocolate cake topped with marshmallows, a crackly chocolate icing, all topped with pecans?! No wonder it’s a classic, huh?! It’s almost sinful …. almost.
Now that’ we’re into potluck and cookout season, I feel like I should tell you that this Mississippi Mud Cake is perfect for sharing! Bring it along to your next get-together and watch how fast it disappears! Since it starts with a boxed cake mix, you get a jump start on having this luscious cake out of the oven and in your mouth sooner! You’re welcome! 😉
Not only is this Mississippi mud cake incredibly moist and flavorful, it’s also super EASY to make. The cake is baked in a 9×13” pan, and even though many people feel intimidated by cakes made from scratch, this chocolate cake recipe is one of the easiest homemade cakes you will ever make.
It’s adapted from my favorite Hershey’s Perfectly Chocolate Cake recipe. Instead of buttermilk I’ve used milk and sour cream. It bakes up sturdy enough to hold it’s own and serve easily from a 9×13” pan, but the crumb of the cake is still tender and soft. It’s SO GOOD!
Ingredients
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 bag miniature marshmallows
Icing:
- 1 stick unsalted butter, softened
- 3 tablespoons cocoa
- 6 tablespoons milk
- 1 (1-pound) box confectioners' sugar
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
- Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
- Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
- While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.