Mississippi Mud Cake
Prep time
Cook time
Total time
Recipe courtesy of Southern Living: Classic Southern Desserts
Recipe type: Dessert
Serves: 15
  • 1 cup chopped pecans
  • 1 cup butter
  • 1 (4-oz.) semisweet chocolate baking bar, chopped
  • 2 cups sugar
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 (10.5-oz.) bag miniature marshmallows
  • ½ cup butter
  • ⅓ cup milk
  • ¼ cup unsweetened cocoa
  • 1 (16-oz) package powdered sugar
  • 1 tsp. vanilla extract
  1. Preheat over to 350 degrees. Places pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant.
  2. Microwave 1 cup butter and chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals.** Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into greased 15- x 10-inch jelly-roll pan.
  3. Bake at 350 degrees for 20 minutes. Remove from over, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
**Instead of using the microwave, you can melt the butter & chocolate mixture on medium-low heat, stirring constantly. Remove from heat then continue with original instructions. *To thin frosting, add 1Tbsp. milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
Recipe by It's Gravy, Baby! at https://itsgravybaby.com/2012/08/mississippi-mud-cake-recipe/