Mary's Mississippi Mud Cake

Indulge in the ultimate Southern dessert with Mary’s Mississippi Mud Cake, a rich, chocolate-infused treat that’s as decadent as it is nostalgic. This crowd-pleasing recipe features a moist chocolate cake base topped with gooey layers of melted mini marshmallows and a luscious homemade chocolate-pecan frosting. Perfectly balanced with a hint of crunch from chopped pecans, this cake is a delightful combination of textures and flavors that will have everyone coming back for seconds. Ready in under an hour and generously serving 12, it’s the ideal dessert for potlucks, celebrations, or a special weeknight indulgence. Highlighting classic ingredients like cocoa powder, butter, and vanilla, this recipe is a true testament to Southern baking tradition. Whether you savor it with a cup of coffee or a scoop of vanilla ice cream, this gooey, chocolate-marshmallow masterpiece is sure to leave a lasting impression.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 0.3333 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup whole milk
• 4 cups mini marshmallows
• 2 cups powdered sugar
• 0.25 cup unsweetened cocoa powder (for frosting)
• 0.5 cup unsalted butter (for frosting)
• 0.3333 cup whole milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 cup pecans, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Step 2

In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.

Step 4

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 0.5 teaspoon of salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of whole milk. Mix until just combined.

Step 6

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Remove the cake from the oven and immediately sprinkle 4 cups of mini marshmallows evenly over the top. Return the cake to the oven for 2-3 minutes, or until the marshmallows are slightly melted.

Step 8

While the marshmallows are melting, prepare the frosting. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/4 cup of unsweetened cocoa powder, 1/3 cup of whole milk, and 1 teaspoon of vanilla extract. Bring the mixture to a gentle boil and remove from heat.

Step 9

Gradually whisk in 2 cups of powdered sugar until the frosting is smooth and glossy. Stir in 1 cup of chopped pecans.

Step 10

Remove the cake from the oven and let it cool slightly. Pour the warm frosting over the melted marshmallows, spreading gently to cover the top.

Step 11

Let the cake cool completely at room temperature before slicing and serving.

Nutrition Facts

Serving size	(1948.7g)

Amount per serving	% Daily Value*
Calories	7068.6

Total Fat 318.8g	0%
Saturated Fat 145.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1273.0mg	0%
Sodium 2193.6mg	0%
Total Carbohydrate 1076.6g	0%
Dietary Fiber 69.3g	0%
Total Sugars 780.9g
Protein 92.0g	0%

Vitamin D 317.3IU	0%
Calcium 677.8mg	0%
Iron 33.5mg	0%
Potassium 3412.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 4.9%

Carbs: 57.1%