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Mississippi Mud Cake

Russ Myers


Until the mid 1800s, chocolate was mostly used as a drink in both America and Europe. Not until 1847 when an English company, Fry and Sons, combined additional cocoa butter with the ground cocoa powder and sugar to make a more palatable product for eating. In 1876, Daniel Peter, a Swiss confectioner, used a new product, dried milk, created by Henri Nestle, to make the first solid milk chocolate. This is also around the same time that chocolate began appearing in baked goods.


★★★★★ 2 votes

4 to 6 Servings
25 Min
30 Min


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1 1/2 c
all purpose flour
1/3 c
cocoa powder
1 c
unsalted butter, cut into big chunks
2 c
1 tsp
vanilla extract
eggs, beaten well
1 1/2 c
chopped pecans or walnuts
1 can(s)
(3 1/2 oz) flaked coconut
7 oz
marshmellow cream


1 c
1 box
confectioners' sugar
1/2 c
cocoa powder
1/2 c
evaporated milk
3/4 tsp
vanilla extract

How to Make Mississippi Mud Cake


  • 1Cake:
    Preheat oven to 350F.

    Butter and flour a 9 x 13 pan.

    Sift together flour and cocoa powder, set aside
  • 2Beat butter in mixer bowl to soften: add sugar and beat until fluffy.

    Add the eggs and vanilla and mix until well combined.

    Add the flour / cocoa mixture and blend until just combined; fold in chopped pecans and coconut.
  • 3Spread in pan and bake for 30 minutes.

    Remove cake from oven and spread the marshmellow cream on top.

    When cake has cooled completely spread icing on top.
  • 4Icing:
    Combine sugar with cocoa and add vanilla to milk.

    Lighten butter by beating with an electric mixer.

    Add sugar / cocoa mixture to butter
  • 5On low speed start beating, gradually increasing speed.

    If mixture is too stiff to completely combine, start to add the milk mixture until everything is well mixed

    Spread over cake

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About Mississippi Mud Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

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