Mississippi Mud Cake

READY IN: 55mins
Recipe by MEMAJO

A brownie-like base topped with marshmellow creme and a nutty chocolate frosting, this cake is great with a tall glass of milk.

Top Review by Aligobs

I made this over the weekend and had to bring it in to work to share. If I had it at home I would eat the whole thing to myself. I used the Ghiardelli cocoa powder which I think is a little richer than Hersheys but this one is a winner whichever brand of cocoa you use.

Ingredients Nutrition

Directions

  1. In mixing bowl, cream butter and sugar. Add eggs one at a time beating well after each addition. Combine flour and cocoa, gradually add to creamed mixture. Fold in the pecans. Pour into a greased and floured 13 x 9 pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Coll for 3 minutes, cake will fall slightly in the center. Spoon marshmellow creme over cake, spreading to cover top. cool completely.
  2. For frosting, in a mixing bowl, cream butter. Beat in confectioners sugar, cocoa, vanilla and milk. Fold in pecans. Spread over marshmellow creme layer. Keep refrigerated.

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