Mississippi Mud Cake

"This is a gooey and chocolaty dream. It's very moist. It's a great dessert for potlucks, dinner parties, etc. Make sure you get a piece though because it will disappear quickly! I got the recipe from the Southern Living 30 Years of our best cooking book. It's a great cook book!"
 
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photo by Olive photo by Olive
photo by Olive
photo by Olive photo by Olive
Ready In:
55mins
Ingredients:
13
Serves:
15
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ingredients

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directions

  • Preheat oven to 350°F.
  • Lightly grease a 9x13 inch pan.
  • Melt the butter in a medium saucepan.
  • Add the cocoa and stir.
  • Remove from the heat.
  • Pour butter mixture into a mixing bowl and add sugar and eggs.
  • Mix until blended.
  • Add the vanilla.
  • Mix in the flour and salt.
  • Stir in the pecans.
  • Put batter into prepared pan and cook for 35 minutes or until done.
  • Remove from oven and sprinkle with marshmallows.
  • Cool in the pan on a wire rack.
  • For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
  • If your frosting is too thick, add more milk.

Questions & Replies

  1. Do you have a converted recipe for high altitude at 4200 feet?
     
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Reviews

  1. I have been using this recipe for years..It makes the best Mississippi Mud cake I have ever tasted....very moist and flavorful....also quick and easy....I usually melt my butter in the microwave in a mixing bowl, then pour all of the cake ingredients into the bowl and stir with a spoon until well blended..doesnt get any easier....thanks for posting...
     
  2. I had a craving for Mississippi Mud, but recently moved and my recipe was boxed up. I ran across this recipe and thought I'd try it. Gah! After putting the cake in the oven, I mixed the frosting and then tasted it because it was considerably lighter than my usual recipe. It was completely devoid of flavor. I then doubled the cocoa (really good cocoa, btw)- still nothing. I added espresso powder- nope. Still tasted like colored powdered sugar. After nearly 1 1/2 c. of cocoa it was mildly chocolate flavored- and super, super sweet nothing like the rich, fudgy frosting I was anticipating. The marshmallows did not melt in spite of being put on the cake immediately after removing it from the oven. And last, the cake. It is dense, that's literally the only thing that this recipe gets right. However, instead of being moist, it has a weird crumbly- almost flaky quality. Of the hundreds of cakes I've made in my lifetime (and I'm no spring chicken) I have never made anything so utterly disappointing before. I wish I had taken a closer look at the recipe as the ingredients are quite unbalanced, but I was in a hurry and was unfortunately swayed by the 5* rating. My 14 year old says, "it lives up to it's name, Mud." My 16 year old says, "it tastes like a cake from a box, except without the flavor." This one is going in the trash because no one wants to eat it. Bleh! I wish I could offer a tweak, but this recipe is so far off that the only suggestion I can possibly make is to start somewhere else. :(
     
  3. This Recipe is just like the one I use except the icing is cooked like fudge. 2 c sugar 2 tbls. cocoa 1 st. butter 2/3 cans ev. milk 1 tsp. vanilla Bring everything to a boil cook 10 min. and pour over marshmellow's My baby brother's favorite Chocolate cake! Thanks for reminding me about this cake!
     
  4. I made this and added 1 t coffee and 1 t baking powder and half baking soda as wasn't sure if needed it or not. It was really yummy and my children and I gobbled it up in record time. Please can anyone let me know if it is supposed to have baking powder in???
     
  5. I'd never heard of Mississippi Mud cake so thought I'd give it a try. This is really a variation of a rocky road brownie. The flavour is good but the baking time should be reduced to about 25 minutes, 35 dries the cake out - it should be moist. I had to make adjustments to the icing because it was so runny. I read another review that used a cooked icing and figured I had nothing to loose so I put the icing into a pot, brought it to a boil then simmered and stirred for 10 minutes so it would thicken (the sugar and cocoa will burn easy so make sure you stir often). I then poured this over the marshmallows and swirled it in with a spatula. This was a big improvement and it looked great, then I had to cut it. The marshmallows stuck and pulled to the knife, even after I heated the knife with hot water or later sprayed it with a little Pam. Didn't look to nice once cut. I wont make this again. It's to expensive and to many little adjustments that have to be made.
     
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Tweaks

  1. Definitely agree on the shorter baking time. Mine was done in 25 minutes. I also added the marshmallows and put back in the oven for about 3 minutes.
     
  2. My cake has been in the oven for 40. In and still not done . Total failure.
     
  3. I was disappointed in this recipe after reading all the rave reviews. I cooked only 25 minutes and my cake was not moist and too sweet for me. I would suggest using 1 cup of sugar and then tasting for sweetness I think using 2 eggs instead of 4 may make the cake more brownie like. My marshmallows did not melt, so I would suggest putting cake back in oven for a couple of minutes with the marshmallows.
     
  4. Just made this for my daughter's birthday. it was totally awesome, more moist than my old recipe. I did substitute a jar of marshmallow creme for the miniature marshmallows
     
  5. Yummy! Rich, sweet and decadent. Made for a pot luck and everyone enjoyed it. I've made several different mud cakes, this is the first one that used marshmallows instead of marshmallow cream. I found that when the cake was cooled prior to frosting, the marshmallows stayed whole and were easily discerned in the finished product which is OK if you like marshmallows. Next time I'll warm briefly in the oven to soften them before adding the frosting, and lightly swirl together. Southern Living recipes are always good. They're the only ones I'll make for company without trying first. Thanks for sharing the recipe!
     

RECIPE SUBMITTED BY

When I was 10 I discovered the joy of cooking on the back of a Nestle Toll house Chocolate Chip bag. It was the first recipe I ever made. I had a blast and it was a lot of fun to cook something that everyone loved. To this day, baking is one of my favorite things to do, and it shows! (that explains the lack of a picture, hehe) On the non-cooking front, I lead a fairly normal life. For the past four and half years I have been able to stay home with my DD and be a full time mom (is there any other kind?). In college I had a wonderful professor, Dr. Mark Woodhouse (his books are fascinating BTW) and I began my study of the paranormal, conspiracy theory, and metaphysics. I can honestly say it changed my life. I earned my degree in Philosophy with a minor in Religion and English. For those of you who are interested in Astrology, I am a Pisces Dragon. A great book (did I mention that I like to read a lot?) is The New Astrology by Suzanne White. She actually sums up my life very well when she says: "Pisceans born in Dragon years will be touchy and argumentative until they finally stop trying to prove themselves. Then they will become effecient in a chosen profession, stay in a pleasant rut, and cruise around all day dreaming about what to make for dinner."
 
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