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Mississippi Mud Cake Recipe
Mississippi Mud Cake Recipe photo by Taste of Home

Mississippi Mud Cake Recipe

Read Reviews (15)
4.73 15
Publisher Photo
Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 16-20 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 cups King Arthur Unbleached Self-Rising Flour
  • 1/2 cup baking cocoa
  • 1 cup chopped pecans
  • 1 jar (7 ounces) marshmallow creme
  • FROSTING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 tablespoon vanilla extract
  • 4 to 5 tablespoons 2% milk
  • 1 cup chopped pecans

Nutritional Facts

1 serving (1 piece) equals 457 calories, 24 g fat (10 g saturated fat), 80 mg cholesterol, 270 mg sodium, 61 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.
  2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.
  3. For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator. Yield: 16-20 servings.
Editor's Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Originally published as Mississippi Mud Cake in Taste of Home December/January 2001, p29

Nutritional Facts

1 serving (1 piece) equals 457 calories, 24 g fat (10 g saturated fat), 80 mg cholesterol, 270 mg sodium, 61 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Mississippi Mud Cake(15)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 5, 2013

This is a yummy dessert. This is one of the first recipes my teenager learned to make and, unfortunately for my waist line, she wants to make it frequently!

MY REVIEW
Reviewed Jul. 15, 2013

This is too heavy to be called a cake..it is definely a brownie..really rich and maybe a little too sweet..

MY REVIEW
Reviewed Apr. 20, 2013

Thanks

MY REVIEW
Reviewed May. 14, 2012

If you like pecans, you will probably really like this recipe.

MY REVIEW
Reviewed Aug. 9, 2011

I love this cake!! I just read about the person that wrote about making it with all purpose flour ,that is what I will do next time I make it.I have only made this one time but will definitely make again this way.Thanks for the tip.

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