This Mississippi Mud Cake is decadent and insanely delicious. A chewy, dense chocolate cake, covered in marshmallow cream and topped with a ridiculously good chocolate icing. This has been a family favorite for years!
I decided it was high time I brought it back into the spotlight with some updated pictures and instructions because this is a recipe that you need in your life.
It continues to be a family favorite even after 17+ years of making it. This cake never disappoints! I think I can honestly say it’s one of my most favorite chocolate cake recipes ever. We never get tired of it and I don’t think you will either.
If you’re looking for a dessert for your Labor Day BBQ, then this is it!
TIPS FOR MAKING THIS MISSISSIPPI MUD CAKE:
- Do not over bake this cake! I cannot stress that enough. Everyone’s ovens cook differently, so I would check this at the 18 minute mark and go from there. You want a few moist crumbs on the toothpick/cake tester.
- Make sure the cake is completely cool before spreading the marshmallow cream on top. If it’s even the slightest bit warm, the marshmallow cream will ooze everywhere.
- Between the cake and the frosting, this recipe uses a full pound of butter. If that freaks you out a little, you can reduce the butter in the frosting to one stick (1/2 cup) and it will still be delicious. But I also promise you that you won’t be disappointed if you use two sticks😉.
- I like to keep this cake in the fridge and then take it out 15 to 20 minutes before serving.
(Original Post)
This cake has a story behind it. It was about 12 years ago and we were at the annual spaghetti dinner/dessert auction fundraiser for the youth group of our church. Before they served dinner, you had a chance to walk by the dessert tables and get a peek at all the yummy treats that would be going up for auction. Before I sat down to eat that night, I knew exactly what desserts I would be bidding on.
This Mississippi Mud Cake was one of the desserts I wanted. The bidding began at something like $5. I kept increasing my bid every time someone would outbid me. It came down to a bidding war between me and our good friends the Proctors and I was not about to los! End result — I WON! I don’t even remember what I ended up paying for the cake, I think it was something like $35 or $4. After tasting one bite of this cake, I knew it was worth every penny I spent!
This cake is a definite game changer! Seriously it is soo good! The frosting is amazing, sinful, divine, etc. . . .but you should heed this warning: This cake uses a whole pound of butter. . . . so if you have you have something against butter, then do not make this cake!!
P.S. When I’m trying to be a little “healthier”, I do on occasion only use one stick of butter instead of two in the frosting, but either way the frosting is sinful!!
- 2 cups sugar
- 1 cup butter
- 4 large eggs
- 1 1/2 cups flour
- 1/2 cup cocoa
- 1/4 tsp. salt
- 2 tsp vanilla
- 1 jar (13 oz) marshmallow cream
- 1 cup butter
- 4 3/4 - 5 cups powdered sugar
- 1/3 cup cocoa
- 1 teaspoon vanilla
- 1/2 cup evaporated milk
-
Preheat oven to 350 degrees.
-
Cream butter and sugar together. Add vanilla and eggs, one at a time beating well after each. Add flour, cocoa, and salt and mix until just combined.
-
Spread into a greased 10x15 inch jelly roll pan. Bake for 18 to 21 minutes (you want a few moist crumbs on the toothpick after inserting it). DO NOT OVER BAKE!
-
Let cool completely and spread marshmallow cream on top.
-
Pour frosting over marshmallow cream and spread evenly on top. Let chill in fridge for about 30 minutes.
-
In a large saucepan, melt butter over medium low heat. Remove from heat and add powdered sugar, cocoa, vanilla and evaporated milk. Mix until well combined and smooth. Pour evenly over marshmallow layer and spread carefully. **This is not a thick frosting, you want it to be "pourable."
This can be made in a 9x13 inch pan, but you will need to increase the cooking time by about 10-15 minutes, depending on your oven. Watch it closely, you do not want to over bake this.
If you're worried that this recipe has a whole pound of butter in it between the cake and the frosting, you can cut the butter back to 1 stick in the frosting recipe. I've made it both ways and it's still absolutely divine!
Originally Posted May 15, 2012
Leave a Reply