Mississippi Mud Sheet Cake Recipe

Name: Mississippi Mud Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup melted butter or 1 cup margarine; 2 cups sugar; 1/2 cup unsweetened baking cocoa; 4 large eggs, lightly beaten; 1 tablespoon vanilla; 1 pinch baking powder (use only a small pinch about half of 1/8 teaspoon); 1/8 teaspoon salt; 1 1/2 cups all-purpose flour; 2 cups coarsley chopped walnuts; 1 (10 1/2 ounce) bag mini marshmallows; CHOCOLATE GLAZE; 1 (16 ounce) package powdered sugar; 1/2 cup half-and-half cream (or use milk); 1/4 cup melted butter; 1 teaspoon vanilla; 1/3 cup unsweetened baking cocoa

Servings: persons

1 cup melted butter or 1 cup margarine
2 cups sugar
1/2 cup unsweetened baking cocoa
4 large eggs, lightly beaten
1 tablespoon vanilla
1 pinch baking powder (use only a small pinch about half of 1/8 teaspoon)
1/8 teaspoon salt
1 1/2 cups all-purpose flour
2 cups coarsley chopped walnuts
1 (10 1/2 ounce) bag mini marshmallows
CHOCOLATE GLAZE
1 (16 ounce) package powdered sugar
1/2 cup half-and-half cream (or use milk)
1/4 cup melted butter
1 teaspoon vanilla
1/3 cup unsweetened baking cocoa

1
Set oven to 350 degrees.
2
Grease and flour a 15 x 10-inch jellyroll pan.
3
For the cake; in a large bowl whisk melted butter with sugar, 1/2 baking cocoa powder, eggs, vanilla and pinch baking powder; beat until well combined.
4
Stir in the flour and mix until combined.
5
Mix in the walnuts.
6
Pour the batter into prepared pan.
7
Bake for about 20-22 minutes or until cake tests done.
8
While the cake is baking prepare the chocolate glaze; in a bowl beat all glaze ingredients together until smooth.
9
Remove cake from oven and sprinkle marshmallows evenly over the top of the hot cake.
10
Return to oven and bake for 5 minutes more.
11
At this point you may sprinkle nuts over the top of the cake if desired but this is only optional.
12
Drizzle the glaze over the top of the warm cake (do not cover the marshmallows completely with the glaze leave some marshmallows showing).
13
Cool completely.

1863

kcal

Calories

119

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup melted butter or 1 cup margarine, 2 cups sugar, 1/2 cup unsweetened baking cocoa, 4 large eggs, lightly beaten, and more.

Yes, Mississippi Mud Sheet 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.

That's it — enjoy your meal!

Mississippi Mud Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions