Mississippi Mud Cake

Bryson Hatfield


This cake is very similar to the Cocoa-Cola Cake that I posted early this morning.


★★★★★ 1 vote



  • 1-1/3 c
  • 1 c
    butter or margarine, softened
  • 2 tsp
    vanilla flavoring
  • 4 large
  • 1-1/2 c
    self-rising flour
  • 6 Tbsp
  • 2/3 c
    chopped pecans
  • 7 oz
    jar marshmallow creme

  • 4 Tbsp
    butter or margarine, softened
  • 5 c
    confectionary sugar, sifted
  • 4 Tbsp
  • 1-1/2 tsp
    vanilla flavoring
  • 1 c
    chopped pecans, if desired

How to Make Mississippi Mud Cake


  1. Cream sugar, butter or margarine and vanilla flavoring until light and fluffy. Stir together flour and cocoa; add to creamed mixture and mix well. Stir in pecans.
  2. Pour into a greased and floured 9 x 13 inch pan. Bake at 325 for 30 to 35 minutes. You can also bake these in layers, if desired. Cool. Spread marshmallow cream all over cake or cake layers.
  3. In a mixing bowl, cream 4 tablespoons butter or margarine until light and fluffy. Gradually add 2-1/2 cups of the confectionary sugar and cocoa. Blend well. Beat in milk and vanilla flavoring. Add remaining 2-1/2 cups confectionary sugar. Add enough milk (4 tablespoons), if needed to make it spread easy. Frost between layers, top and sides of cake.

Printable Recipe Card

About Mississippi Mud Cake

Course/Dish: Cakes

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