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 this Mississippi Mud Cake 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.
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!!Print
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1/2 cup cocoa
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 jar (13 oz) marshmallow creme
- 1 cup butter, melted
- 1/3 cup cocoa
- 1/2 cup evaporated milk
- 4 3/4 cups powdered sugar *
- 1 teaspoon vanilla
- Pinch of salt
- Preheat oven to 350 degrees. Spray a jelly roll pan (10×15) and set aside.
- Cream butter and sugar together. Add vanilla, then eggs one at a time, beating well after each egg.
- Add cocoa, flour and salt and mix until just combined.
- Spread into prepared pan and bake 18 to 20 mins. DO NOT OVER BAKE!
- Remove from oven let cool completely. Spread marshmallow creme over cooled cake.
- Make the frosting and pour and spread evenly.
- In a medium size sauce pan, melt butter over low heat, let cool slightly. Add cocoa, evaporated milk, powdered sugar, vanilla and salt. Mix until well combined and smooth (I use my hand mixer).
- Pour over cake and spread evenly.
- Category: Brownies & Bars
- Cuisine: American
Originally Posted May 15, 2012