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

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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


  • 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
  • 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 piece: 457 calories, 24g fat (10g saturated fat), 80mg cholesterol, 270mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 4g protein.


  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

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MS.DEBBIE User ID: 4579278 70920
Reviewed Apr. 29, 2014

"This cake is beyond delicious! It tastes like the best brownie you've ever had.I used all-purpose flour and had no problem. This is a keeper!!!!!"

dcasper93 User ID: 5324169 30095
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!"

iamtexasrose User ID: 5982266 28249
Reviewed Jul. 15, 2013

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

pup1oh User ID: 7234000 77427
Reviewed Apr. 20, 2013


BakinGymnast User ID: 5767825 110906
Reviewed May. 14, 2012

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

K. J. User ID: 5723336 110905
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."

MY REVIEW User ID: 1492233 49255
Reviewed Aug. 4, 2011

"We all just love it. I can't help but say mmmmmmm with each bite. Once we accidentally used plain flour instead of self rising and liked it even better."

GzNKz4evr User ID: 6131992 75805
Reviewed Aug. 2, 2011

"This is one of those gooey treats that you can't wait to dig into. It is super rich, but so very delicious! I am already planning to make it again! Chocolate and marshmallow - a guaranteed pleaser!"

dagny21 User ID: 1597969 35006
Reviewed Oct. 15, 2010

"Really a kids cake, I think. This is an intensely rich, super sweet cake. My son liked it enough that he asked to have it as his birthday cake, but without the pecans, which he didn't like. I didn't like it as well as I thought I would, just because after a few bites it's really plenty. But kids have a great tolerance for sweetness. Really"

PRPLdragoness User ID: 2792542 44639
Reviewed May. 20, 2010

"This was one of the best homemade cakes I have ever made! What a HIT! Very rich, VERY! I would half the frosting next time. I think it would be good with walnuts too!"

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