Mississippi Mud Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 ½ cups all-purpose flour
½ cup cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
4 cups mini marshmallows
For the Icing:
16 ounces confectioners’ sugar
½ cup whole milk
½ cup cocoa powder
¼ cup unsalted butter, softened
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
Fold in the chopped pecans and pour the batter into the prepared baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the icing. In a medium saucepan, combine the confectioners’ sugar, whole milk, cocoa powder, and butter. Cook over medium heat, stirring constantly, until the icing comes to a simmer and is smooth and glossy.
Once the cake is out of the oven, immediately sprinkle the mini marshmallows over the hot cake. Return the cake to the oven for another 2-3 minutes to melt the marshmallows.
Pour the icing over the warm cake and spread it evenly. Let the cake cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 350 kcal per serving | Servings: 12 servings
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