Description
This Mississippi Mud Cake is a rich, gooey dessert that combines moist chocolate cake, puffy marshmallows, and a creamy chocolate frosting—perfect for chocolate lovers and ideal for any celebration.
Ingredients
1 box (15.25 oz) chocolate cake mix
1/2 cup unsalted butter, melted
1 cup water
2 large eggs
1 tsp vanilla extract
2 cups mini marshmallows
1/2 cup unsalted butter (for frosting)
1/4 cup milk
1/4 cup cocoa powder
2 1/2 cups powdered sugar
1 tsp vanilla extract (for frosting)
A pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the cake mix, melted butter, water, eggs, and vanilla extract in a large bowl until smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean.
- Remove cake from oven and immediately sprinkle mini marshmallows evenly on top.
- Return cake to oven for 5 minutes, until marshmallows are puffed and lightly golden.
- In a saucepan over medium heat, melt butter for the frosting, then stir in cocoa powder and milk.
- Bring the mixture to a simmer, then remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.
- Let cake cool for about 10 minutes, then pour warm frosting over marshmallows and spread evenly.
- Allow the cake to cool completely before slicing and serving.
Notes
Use coffee instead of water in the cake batter for a richer flavor.
Chopped pecans or walnuts can be added before frosting for added texture.
Store leftovers at room temperature for 2 days or refrigerate up to 5 days.
Microwave slices for 10–15 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 40g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
