Mississippi Mud Cake

Gloria McBeth


This is a family and friends favorite. The guys at my husband's office ask for this all the time. Doubled the chocolate - double the deliciousness! I add 4 ounces of semi sweet chocolate in addition to the unsweetened cocoa. I also recommend roasting the pecan in the oven while you are mixing the cake. It brings out the flavors in the pecans.

★★★★★ 3 votes
20 Min
30 Min


1 c
chopped pecans
1 c
butter (2 sticks)
4 oz
semi-sweet chocolate, chopped
2 c
1 1/2 c
all purpose flour
1/2 c
unsweetened cocoa
4 large
eggs, beaten
1 tsp
pure vanilla extract
3/4 tsp
10 oz
bag miniature marshmallows
1/2 c
butter (1 stick)
1/3 c
unsweetened cocoa
1/3 c
1 lb
box, powdered sugar
1 tsp
pure vanilla extract
1/4 tsp


1Place pecans on a cookie sheet and bake in 350 degree oven for 8 - 10 minutes to roast.
Grease 10"x15" jelly roll pan
2Microwave butter and chopped chocolate together in a large microwave safe glass bowl on high for 1 minute or until melted and smooth, stirring every 30 seconds after first minute.
3Whisk in sugar and next five ingredients into melted chocolate mixture. Pour batter into greased jelly roll pan.
4Bake at 350 for 20 minutes. Remove from oven and sprinkle marshmallows evenly over top. Return to oven for another 8 - 10 minutes until melted and turning golden brown.Sprinkle with pecans and pour Chocolate frosting over top. Let cool.
5Chocolate Frosting directions:
Melt butter in medium saucepan over medium heat, add milk and cocoa. Stir constantly 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and vanilla and salt until smooth. If necessary add small amount of milk if too thick.

About Mississippi Mud Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: Southern
Hashtags: #Dessert, #chocolate