Mississippi Mud Cake

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

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.

Reviews

(3)
Most Helpful

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.

Aligobs June 04, 2007

My grandson loved this. five stars

Virginia January 09, 2007

This is the second cake I tried by Memajo and it is wonderful. My family asked that i please make it again real soon. I tried one simular to this recipe before but the cake part was a little thick, but this one is just right, definitely a keeper.

JCRENSHAW August 01, 2006

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