Mississippi Mud Cake
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Maxine | 📂 Category: Desserts A rich and decadent classic Mississippi Mud Cake topped with a gooey layer of marshmallow cream and a fudgy chocolate frosting. Perfect for potlucks, family gatherings, or any chocolate lover’s craving.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | 15 mins | 12 servings |
🔪 Key Equipment
- Mixing bowl
- Hand mixer
- 9x13 inch baking pan
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 sticks | Margarine | softened |
| 2 cups | Sugar | |
| 2 tablespoons | Cocoa powder | or 1/3 cup |
| 1 teaspoon | Vanilla extract | |
| 4 | Eggs | |
| 1 1/2 cups | All-purpose flour | |
| 1 cup | Shredded coconut | or 4 oz |
| To taste | Pecans | chopped |
| 1 small jar | Marshmallow fluff | marshmallow cream |
Frosting Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 stick | Margarine | softened |
| 1/3 cup | Cocoa powder | |
| 1 box (approx. 3 cups) | Powdered sugar | |
| 1 teaspoon | Vanilla extract | |
| 1/3 cup | Evaporated milk | canned milk |
| To taste | Pecans | optional, chopped |
Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F and grease a 9x13-inch baking pan.
- In a large mixing bowl, beat the 4 eggs and 2 cups sugar together until thick and pale (beat for quite a while).
- Add the 2 sticks margarine, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract, and 1 1/2 cups all-purpose flour to the egg mixture. Beat well until fully blended and smooth.
- Fold in the 1 cup shredded coconut and chopped pecans.
- Pour the batter into the prepared baking pan and bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately upon removing the hot cake from the oven, spread the 1 small jar marshmallow fluff evenly over the top so it melts into a gooey layer.
Step 2: Prepare the Frosting
- In a bowl, combine 1 stick margarine, 1/3 cup cocoa powder, 1 box (approx. 3 cups) powdered sugar, 1 teaspoon vanilla extract, and 1/3 cup evaporated milk.
- Beat the frosting mixture well until smooth and spreadable. Stir in optional chopped pecans if desired.
- Spread the chocolate frosting gently over the warm marshmallow layer. Let the cake cool completely before slicing so the layers set beautifully.
💡 Make-Ahead & Storage: Can be made 1 day in advance. Store covered at room temperature; do not refrigerate as it may harden the marshmallow layer.
Original Recipe Scan
