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Mississippi Mud Cake

 Mississippi Mud Cake
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.
16-20 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1-1/2 cups 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 McCormick® Pure Vanilla Extract
  • 4 to 5 tablespoons 2% milk
  • 1 cup chopped pecans

Directions

  • 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.
  • 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

2 of 2

Mississippi Mud Cake (continued)

Directions (continued)

  • completely.
  • 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.
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.