Mississippi Mud Cake



  • Cooking spray
  • 3/4 cup (6 oz.) unsalted butter
  • 2 ounces bittersweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 6 tablespoons unsweetened cocoa
  • 3/4 teaspoon baking powder
  • Dash of salt
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 (10-oz.) package mini marshmallows


  • 1/2 cup (4 oz.) unsalted butter
  • 1/3 cup whole milk
  • 1/4 cup unsweetened cocoa
  • 1 (16-oz.) package powdered sugar, sifted
  • 1 teaspoon vanilla extract

How to Make It

Step 1

Prepare the Cake: Preheat oven to 325˚F. Grease a metal 13- x 9-inch baking dish with cooking spray. Place butter and chocolate in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds until melted, about 1 minute 30 seconds total. Whisk together sugar, eggs, and melted chocolate mixture in a medium bowl. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into melted chocolate mixture. Fold in pecans and vanilla.

Step 2

Spoon batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs, 20 to 21 minutes. Remove cake from oven, and cover top with marshmallows in an even layer. Bake at 325°F until marshmallows are just soft, about 2 minutes.

Step 3

While cake is baking, prepare the Chocolate Frosting: Heat butter, milk, and cocoa in a medium saucepan over medium until butter is melted, about 2 minutes. Increase heat to medium-high, and bring mixture to a boil. Boil 1 minute, and then remove from heat. Whisk in powdered sugar and vanilla. Immediately drizzle cake with Chocolate Frosting. Let Frosting harden about 2 hours before cutting cake into squares.

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