Mississippi Mud Cake

Chocolate and marshmallow.  A pretty amazing combination.

Because I am an overplanner and my biggest fear in life is running out of food, I decided that maybe the S’mores Bar, Italian Soda Bar and the Roasted Corn, Strawberry and Avocado Salsa I made for our Labor Day potluck BBQ might not be enough.  Never mind that there were 12 other families attending, all of them bringing something too!  Yeah, I have issues.  Anyone else have that issue?

I decided that a Mississippi Mud Cake was needed.  So I made one.  I think everyone at the party is glad I did.  You just can’t go wrong with chocolate and marshmallow.

The cake is made in a jelly roll pan so it makes a lot which is perfect for a potluck!  I also made half with nuts and half without.  I am a without nuts girl myself.  Love nuts, just not in my baked goods.

I spent quite a bit of time looking through my cake recipes.  I almost went with lemon but I kept coming back to chocolate and marshmallow.  So glad I did.

Recipe fromSouthern Living Our Best Ever Cakes & Pies



Mississippi Mud Cake
  • 1 C butter
  • 1 (4oz.) semisweet chocolate baking bar, chopped
  • 2 C sugar
  • 1½ C flour
  • ½ C unsweetened c ocoa
  • 4 eggs
  • 1 tsp vanilla
  • ¾ tsp salt
  • 1 (10.5 oz.) bag miniature marshmallows
  • 1 C chopped pecans, optional
Chocolate Frosting
  • ½ C butter
  • ⅓ C milk
  • ¼ C unsweetened cocoa
  • 1 -16 oz. package powdered sugar
  • 1 tsp vanilla
  1. Preheat oven to 350.
  2. Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute or until melted and smooth.
  3. Stir at 30 second intervals.
  4. Add sugar, flour, cocoa, eggs, vanilla and salt into chocolate mixture.
  5. Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.
  6. Bake at 350 degrees for 20 minutes.
  7. Remove from oven and sprinkle with marshmallows.
  8. Bake for an additional 8-10 minutes of until marshmallows begin to brown.
  9. Remove from oven and drizzle warm cake with chocolate frosting (see below)
  1. Melt butter in pan over medium heat.
  2. Add in milk and cocoa, and bring mixture to a boil.
  3. Stir constantly.
  4. Remove from heat.
  5. Add in powdered sugar and stir until smooth.
  6. Add vanilla.
  7. Use immediately.
  8. If you need to thin it out add a little milk.
  9. Sprinkle with chopped nuts
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    I absolutely have that issue myself!! Glad I’m not the only one, but just can’t help myself…it’s the perfect opportunity to try out new recipes and not have it sitting around your kitchen to beckon to you ALL DAY LONG!!:)

    This cake looks amazing…can’t wait to try it out! Thanks!

  2. Valerie A. H. says

    Just voted again for you! If you win the contest, will you be sending (those who voted) some tempting Mississippi Mud Cake??? 😉

    I have the same issue with overplanning. We just had a friend stay with us last week from Italy. He was surprised at all the food I was serving. It’s fun and I wouldn’t change the overplanning part at all.

  3. Lindsey says

    Made this last night for a birthday party. It was super good and moist but mine turned out more like a brownie. Very sweet recipe! thanks for sharing

  4. Diana Sue says

    Finally, found the recipe I used a long time ago: and wanted it to fit a jelly roll pan. Thanks so much! New to your site but will be back!

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