This is a delightful, delicious Mississippi mud cake.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Mix white sugar, flour, and salt together in a large bowl.

  • Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.

  • Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.

  • Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.

  • Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.

Nutrition Facts

451.5 calories; 3.5 g protein; 67.1 g carbohydrates; 43.6 mg cholesterol; 157.5 mg sodium. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
03/30/2014
The cake is absolutely delicious!! The frosting was really good too but made the overall recipe too sweet for my personal tastes. Very rich and decadent dessert. Read More
(2)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/30/2014
The cake is absolutely delicious!! The frosting was really good too but made the overall recipe too sweet for my personal tastes. Very rich and decadent dessert. Read More
(2)
Rating: 4 stars
03/30/2014
The cake is absolutely delicious!! The frosting was really good too but made the overall recipe too sweet for my personal tastes. Very rich and decadent dessert. Read More
(2)
Rating: 5 stars
07/02/2013
If you're gonna go to all the trouble to make a REAL Mississippi Mud Cake then look no further! This is the best you'll get. OH SO RICH DENSE AND YUMMY. MAKE IT! YOU WON'T REGRET IT...BUT YOUR HIPS MIGHT!! Read More
(2)
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Rating: 5 stars
10/06/2014
(1)
Rating: 4 stars
11/06/2014
Very nice cake. I decided to make cupcakes as I was taking this to work and ended up with a lot of cupcakes so bear that in mind if you want cupcakes as well! I didn't make the frosting as I tend to believe most cake is sweet enough and I felt this to be true with this cake. I did top about half the cupcakes with marshmallows which kind of ended up making for a melted crusty gooey type top. Kind of interesting...I must say though that there was one cupcake left out of all the ones I took to work by the end of the day. Not bad at all especially considering I also had on the tray a coffee cake. I count these as a success and they were incredibly easy to make. Thanks for the recipe! Read More
(1)
Rating: 5 stars
06/15/2014
I made this for Father's Day. It is delicious and deserves 5 stars. The cake itself is very moist and I baked it 40 minutes instead of the 25 minutes as stated in the recipe. Made the frosting as it was baking so had to keep frosting warm until cake was ready for the marshmallows. Added marshmallows to the top as soon as it came out of the oven. Let it sit for a few minutes until marshmallow softened and then poured frosting on top. Read More
(1)
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Rating: 5 stars
03/08/2017
Interesting and SOOOO good. Made as cupcakes worked well. Made 1/2 recipe-9 cupcakes next time would make 10 to make them a bit smaller. Next time would cook about 12 min on 335 convection then put marshmallows on and pop back in the oven for about 2 min. I used the flat marshmallows this time and were kind of cute. Then while warm cover with icing. Set up nicely and looked great. Made for a work lunch big hit. I have made these now 4 times and they were amazing and a huge hit every time. I think ideal # is 18 per batch but can make up to 24. Cook12-17 min depending on size. Put the mallows on and then put back in for a few min to brown. Have also made with 1/2 splenda and still taste great. Read More