Mississippi Mud Cake Recipe

Mississippi Mud Cake Recipe

If you thought a Mississippi Mud Cake was something the kids made in the backyard, you've totally missing out! One taste of this chocolate cake recipe and it'll be your new favorite dessert!

Course Desserts & Sweets

Cuisine American

Keyword cake, cake recipe, dessert, Mississippi mud cake recipe, mud cake recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 1069kcal

Author Lisa O'Driscoll | Fun Money Mom

Equipment

Ingredients

For The Cake

1 1/2 cups unsalted butter softened
1 cup granulated sugar
1 1/2 cups light brown sugar packed firmly
3 oz unsweetened chocolate melted
1/4 cup heavy cream
2 tsp vanilla extract
6 large eggs
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
10 ounces mini marshmallows 1 bag
2 cups chopped pecans

For The Icing

1 cup light brown sugar packed firmly
1 cup heavy cream
1/2 cup butter cut into pieces
5 oz unsweetened chocolate cut into pieces
3 oz semi-sweet chocolate also cut into pieces
2 tbsp dark corn syrup
1 tsp vanilla extract

Instructions

For The Cake

Preheat the oven to 350 and line (2) 9x9 cake pans with foil. Extend the foil over the sides.
Spray foil with non-stick cooking spray, then flour.
Mix butter, granulated sugar and brown sugar in a large mixing bowl and beat until fluffy.
1 1/2 cups unsalted butter, 1 cup granulated sugar, 1 1/2 cups light brown sugar
Add melted chocolate, vanilla and cream, mixing well.
3 oz unsweetened chocolate, 1/4 cup heavy cream, 2 tsp vanilla extract
Mix in eggs.
6 large eggs
In a separate bowl, combine flour, baking soda and cocoa.
2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda
Slowly add the flour mixture to the wet ingredients.
Divide the batter, pouring half into each prepared pan Bake on the center rack of the oven for about 25 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Remove cakes from the oven and sprinkle marshmallows over each one, then top each with a cup of pecans.
10 ounces mini marshmallows, 2 cups chopped pecans
Return the cakes to the oven and bake just until the marshmallows begin to melt.
Remove from oven and leaving cakes in the pans, cool on a cooling rack.

For The Icing

Now start the icing by combining cream and sugar in a medium saucepan. Cook over medium heat until sugar dissolves.
1 cup light brown sugar, 1 cup heavy cream
Continue to cook without stirring until a candy thermometer reads 220. Remove from heat and add butter, chocolates, corn syrup and vanilla extract, whisking until frosting is smooth.
1/2 cup butter, 5 oz unsweetened chocolate, 3 oz semi-sweet chocolate, 2 tbsp dark corn syrup, 1 tsp vanilla extract
Refrigerate icing for 1-1 1/2 hours until the icing is thick enough to spread over the cake.
Remove the cake from the pans and peel foil away. Place one cake on a platter, marshmallow side up.
Spread 1 1/2 cups of frosting over the top, then top with the second cake, marshmallow side up again.
Ice the sides of the cakes.
Microwave about 1/2 cup of the icing (in very short spurts) until it is thin enough to pour. Drizzle softened icing over the top of the cake.
Enjoy!

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