Mississippi Mud Cake Recipe

Name: Mississippi Mud Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature; 1 1/2 cups firmly packed dark brown sugar; 1 cup sugar; 3 ounces unsweetened chocolate, chopped, melted; 1/4 cup whipping cream; 2 teaspoons vanilla extract; 6 large eggs, room temperature; 2 1/4 cups all purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 cups mini marshmallows; 2 cups coarsely chopped toasted pecans (about 7 ounces); 1 cup firmly packed dark brown sugar; 1 cup whipping cream; 1/2 cup (1 stick) unsalted butter, cut into pieces; 5 ounces unsweetened chocolate, chopped; 2 ounces bittersweet (not unsweetened) chocolate, chopped; 2 tablespoons dark corn syrup; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 cup sugar
3 ounces unsweetened chocolate, chopped, melted
1/4 cup whipping cream
2 teaspoons vanilla extract
6 large eggs, room temperature
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups mini marshmallows
2 cups coarsely chopped toasted pecans (about 7 ounces)
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into pieces
5 ounces unsweetened chocolate, chopped
2 ounces bittersweet (not unsweetened) chocolate, chopped
2 tablespoons dark corn syrup
1 teaspoon vanilla extract

1
Preheat oven to 350F.
2
Line two 9-inch square cake pans with 2-inch-high sides with foil, extending foil over sides.
3
Butter and flour foil.
4
Using electric mixer, cream butter and both sugars in large bowl until fluffy.
5
Beat in melted chocolate, cream and vanilla.
6
Add eggs 1 at a time, beating well after each addition.
7
Sift flour, cocoa, baking soda and salt into medium bowl.
8
Stir dry ingredients into batter, which will be very thick.
9
Divide batter between prepared pans; spread evenly.
10
Bake until tester inserted into centers comes out clean, about 20 minutes.
11
Remove from oven.
12
Sprinkle 1 1/2 cups marshmallows and 1 cup pecans over each cake.
13
Bake just until marshmallows begin to melt, about 6 minutes.
14
Transfer to racks.
15
Cool cakes completely in pans.
16
Combine sugar and cream in heavy medium saucepan.
17
Stir over medium heat until sugar dissolves.
18
Cook without stirring until candy thermometer registers 220F., about 8 minutes.
19
Remove from heat and whisk in remaining ingredients.
20
Whisk until all chocolate melts and frosting is smooth.
21
Refrigerate frosting until spreadable, about 1 hour 15 minutes.
22
Using foil as aid, lift cakes from pans.
23
Remove foil.
24
Place 1 cake layer on plate, marshmallow side up.
25
Spread 1 1/2 cups frosting over.
26
Top with second cake layer, marshmallow side up.
27
Spread remaining frosting in waves on sides (not top) of cake.
28
(Can be prepared 1 day ahead.
29
Cover with cake dome and chill.
30
Bring to room temperature before serving.)

3052

kcal

Calories

197

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups (3 sticks) unsalted butter, room temperature, 1 1/2 cups firmly packed dark brown sugar, 1 cup sugar, 3 ounces unsweetened chocolate, chopped, melted, and more.

Yes, Mississippi Mud Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mississippi Mud Cake

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