A chocolate cake with the down home flavors of nuts and marshmallows. Here's some 'mud' you'll WANT tracked into your kitchen!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium-size mixing bowl, mix the flour, baking powder, 1/3 cup cocoa powder and 1/4 teaspoon salt together and set aside.

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  • In a large bowl, cream together 1 cup of butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 teaspoons vanilla. Add the flour mixture and mix until combined. Finally, fold in 1 cup chopped nuts.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and spread marshmallows on top. Return to oven for 10 minutes or until marshmallow are melted. Allow to cool before frosting.

  • To Make Frosting: In a medium mixing bowl, combine 1/2 cup butter, 1/3 cup cocoa, confectioners sugar, evaporated milk, vanilla and pinch of salt. Mix until smooth and spread on cake, then sprinkle with 1 cup chopped nuts.

Nutrition Facts

392.4 calories; protein 4.5g 9% DV; carbohydrates 53.6g 17% DV; fat 19.5g 30% DV; cholesterol 63mg 21% DV; sodium 176.6mg 7% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2010
The marshmallows are not suppose to melt just get soft. After adding marshmallows to top and returning to oven watch carefully may not need a total of 10 minutes. Don't let the marshmallows brown or the top will be crusty and hard to slice cleanly. Read More
(20)

Most helpful critical review

Rating: 1 stars
09/23/2002
This cake was a total disaster. Marshmallows didn't melt but formed a crust on top of cake that made it tough to cut and chew. No one could eat more than one bite. Read More
(13)
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/02/2010
The marshmallows are not suppose to melt just get soft. After adding marshmallows to top and returning to oven watch carefully may not need a total of 10 minutes. Don't let the marshmallows brown or the top will be crusty and hard to slice cleanly. Read More
(20)
Rating: 1 stars
09/23/2002
This cake was a total disaster. Marshmallows didn't melt but formed a crust on top of cake that made it tough to cut and chew. No one could eat more than one bite. Read More
(13)
Rating: 5 stars
08/29/2002
I had never baked a cake like this before. My family and friends can't get enough! Everyone requests it for all the holidays and gatherings. Thanks!!!! Read More
(12)
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Rating: 5 stars
04/13/2011
Perfectly wonderful with rave reviews! I used self-rising flour which eliminated the need for baking powder and salt. I toasted the walnuts. This is not a "cake-like" consistency but Mississipi Mud cake isn't supposed to have a cake-like consistency. It's like a very rich brownie covered with melted marshmallows and topped with a wonderful chocolate frosting. We loved it and my daughter said I could do this for her birthday from now on. The richness cries out for a tall glass of cold milk; pure Heaven. Thank you for sharing!! Read More
(7)
Rating: 5 stars
01/03/2008
This is the best my mom made this when I was growing up. Melts in your mouth!!!!!! Read More
(5)
Rating: 5 stars
11/09/2009
Delicious. I made it for my daughter's 20th birthday and because she doesn't care for walnuts and her father's allergic to them I left them out. Read More
(4)
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Rating: 4 stars
09/11/2011
This was extremely sweet in fact too sweet for me. But I took it to a potluck and everyone else seemed to like it hence the 4 star review. Read More
(4)
Rating: 5 stars
10/06/2009
Great recipe...delicious!! Read More
(3)
Rating: 5 stars
12/27/2012
My daughter and I loved it and my husband ( who is not a big chocolated fan) loved it too. I used pecans and I did use 1/2 cup cocoa and only 3 cups confectioners sugar in the frosting. I also spread the frosting on the cake while it was still warm. It was even better the 2nd day. I will make it again. 5 stars from me! Read More
(3)