Mississippi Mud Cake

Sandy Young


Since I'm a Southern gal, I couldn't put together a cookbook without a recipe for Mississippi Mud Cake. After all, Frank and I met at Mississippi College, and we lived the first seven years of our married lives in The Magnolia State. This recipe is easy, and I prefer it, but if you want one that's REALLY easy, see the one for Easy Mississippi Mud Cake!

Photo: com/recipes/paula-deen/mississippi-mud-cake-recipe/index.html

★★★★★ 2 votes
40 Min


2 stick
butter or margarine
1/2 c
cocoa, unsweetened
2 c
granulated sugar
eggs, slightly beaten
1 1/2 c
all-purpose flour
1/8 tsp
1 1/2 c
chopped pecans
small bag miniature marshmallows (you can tell that i've had this recipe for a long time because it calls for a .29 package!)


1 box
sifted confectioners' sugar
1/2 c
milk (recipe calls for whole milk, but i use 2%)
1/3 c
cocoa, unsweetened
1 stick
butter or margarine, softened


1Melt butter and cocoa together.
2Remove from heat and stir in sugar and beaten eggs. Mix well.
3Add flour, salt, chopped nuts, and vanilla; mix well. DO NOT USE A MIXER; BEAT BY HAND WITH A WOODEN SPOON.
4Spoon batter into a greased 13"x9"x2" pan and bake at 350 for 35 to 45 minutes.
5Spread marshmallows on top of hot cake. Put the cake back in the oven just long enough for the marshmallows to melt together.
6Chocolate Frosting: Combine sugar, milk, cocoa, and softened butter.
7Mix until smooth and spread or drizzle over marshmallows on hot cake.

About this Recipe

Course/Dish: Cakes