Sunday, June 30, 2013

Mississippi Mud Cake

Thinking this might just have to be the dessert for the 4th of July.  I know it's not the right color theme but I can always stick a little paper American flag in each piece.

Mississippi Mud Cake Recipe from Southern Living Yield: Makes 15 servings


  • 1  cup  butter, melted
  • 2  cups  sugar
  • 1/2  cup  unsweetened cocoa
  • 4  large eggs, lightly beaten
  • 1  teaspoon  vanilla extract
  • 1/8  teaspoon  salt
  • 1 1/2  cups  all-purpose flour
  • 1 1/2  cups  coarsely chopped pecans, toasted
  • 1  (10.5-ounce) bag miniature marshmallows


  • 1  (16-ounce) package powdered sugar, sifted
  • 1/2  cup  milk
  • 1/4  cup  butter, softened
  • 1/3  cup  unsweetened cocoa


Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely. Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.


Preparation for Chocolate Frosting

Beat all ingredients at medium speed with an electric mixer until smooth.


  1. I used to make this, myself. Of course, that was when we had someone to share it. Now, I would get sick because I wouldn't leave it alone!

  2. I haven't made this in a long time. That looks SO SO SO good! Blessings- xo Diana