Mississippi Mud Cake

Wanda Vance


This was passed down to me from my "Nannie" my dad's mom. It is very rich but very good.

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★★★★★ 11 votes
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Blue Ribbon Recipe

Notes from the Test Kitchen:
A classic recipe that is a surefire hit! This cake is especially rich and sweet, but you can bet folks will still be going back for seconds and thirds... It's THAT good!


2 c
1 c
vegetable shortening- softened
eggs beaten
1/3 c
cocoa powder
1 1/2 c
self rising flour
1/2 tsp
1 c
chopped pecans
3 tsp
vanilla extract
2 c
miniature marshmallows
1 1/2 stick
butter, softened
1/3 c
cocoa powder
1 box
confectioners' sugar
1/2 c
evaporated milk
1 tsp
vanilla extract
1 c
chopped pecans


1In a bowl cream together the sugar and shortening. Add the eggs and beat. Sift together the flour,cocoa, salt. Add this and beat. add the vanilla and pecans. Mix well - Pour into a 13 x 9 pan and bake @ 300 degrees for 40 minutes.As soon as it is done take it out and sort of drop it softly on the stove so that the cakes falls.This makes it fudgy.

2Cover the cake with mini marhsmallows. Place back in oven and let slightly melt.

3Icing- In a bowl combine the Conf sugar, cocoa, vanilla,evap. milk , melted butter, & pecans. Mix well. Pour this over the marshmallows and spread out. Place cake in refrigerator for 2-3 hours. Keep chilled till time to serve.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Nuts for Baking
Hashtags: #pecans, #marshmallows