Mississippi Mud Cake Recipe – Mississippi mud cake is a simple, yet scrumptious chocolate dessert with marshmallows, pecans and a rich chocolate icing.
I made this Mississippi Mud Cake again recently for a get together and took a few minutes to update the photos of the recipe since it had been so long since I’d photographed it. This delicious recipe is still one of my favorites for making when we are entertaining groups of people since it is just as good when made a day or so ahead of serving!
We hosted a party a while back for about 65 people and I wanted to be sure to have a dessert option for chocolate lovers. I kept trying to think of just the right dessert to serve and then in the middle of the night the other night, and this Mississippi Mud Cake sounded like the perfect thing!
On Saturday morning as my husband was on the tractor cutting the runway and fields, I got busy in the kitchen. I made six gallons of sweet tea (I started at five but kept having to “taste test” each batch, so I ended up making six!), two gallons of unsweet tea, three gallons of lemonade, prepped all the fixings for a hotdog and hamburger bar, made a scrumptious dip that I can’t wait to share with you this week, and whipped up this cake.
Then, I ran it all up to what we call the Barn on the mule to get set up for the party.
About that time, my sweet husband was helping me haul all the teas off of the mule, I asked him to try a bite of the cake for me as we were setting up. He cut a tiny little wedge off the piece I had for him and then said, “Wow!”
Now, “Wow” can really mean a few different things when said by husbands in case you didn’t already know.
It can mean they are so good that they knock your socks off.
It can mean they taste so horrible there are no other words.
Or, it can even mean that all they can think of is Wow because they are searching for another word so they don’t hurt your feelings.
So, in the short of it, I never know how to take the word, “Wow!”
So I pushed.
I just came right out and asked him, “Does that mean you like them?”
A girl’s just gotta know that sort of thing before she serves something to 65 people, you know!
And then he kissed me causing even more confusion.
And finally, he picked up the rest of the piece and popped it into his mouth and gave me a little wink.
I think he just likes messing with me.
Here’s my Mississippi Mud Cake Recipe. I think you’ll love it, too!
Mississippi Mud Cake Recipe
Mississippi Mud Cake:
- 2 cups sugar
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, melted and cooled
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups toasted pecans chopped
- 1 (10.5-ounce) bag miniature marshmallows
For the Chocolate Icing:
- 1/2 cup (1 stick) butter
- 2 tablespoons natural unsweetened cocoa powder
- 3 cups confectioners sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla
Mississippi Mud Cake:
- Preheat oven to 350º F.
- Whisk together the sugar, cocoa powder, salt, and flour in a medium bowl. In a 2-cup measuring cup, whisk together the melted and cooled butter, eggs, and the vanilla extract until well combined. Pour the egg mixture into the sugar and flour mixture and stir until well combined. Stir in 1 cup of the toasted pecans. Pour the mixture into the prepared 9x13 baking dish and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
- Remove from the oven and top with the mini marshmallows.
- During the last 10 minutes baking time for the cake, prepare the chocolate icing by melting the butter and cocoa in a large saucepan over medium heat. Add confectioners sugar and milk and bring to a full boil. Remove the pan from the heat and stir in the vanilla until well combined.
- Pour the chocolate icing over the warm, marshmallow topped cake, making sure to cover to the edges of the pan. Top with the remaining pecans.
- Let cool, cut into pieces and serve.
Store Mississippi Mud Cake in an airtight container or under a cake dome for up to 3 days.
From the Add a Pinch recipe archives. Originally published 2011.