Chocolate and marshmallows are always a great combination. And that holds true in this delicious Mississippi Mud Cake!
I am a big fan of sheet cakes. I love not only how easy they are but I love how much cake they make! It is the perfect solution to a summer BBQ, a potluck or anytime you need to feed a crowd. I also believe in erring on the side of excess when it comes to food. I never want to run out of food, especially when I have guests. A sheet cake is a good way to make sure you have enough dessert! You can cut the pieces as big or as little as you need to, depending on how many people show up.
The cake is made in a jelly roll pan so it makes a lot which is perfect for a potluck! I use a jelly roll pan that measures 13 x 18. I own about six of these and use them for everything. Mississippi Mud Cake traditionally has nuts in it but I am not crazy about nuts in my baked goods so when I make it, I only add nuts to half of the cake! Love nuts, just not in my baked goods.
How to Make Mississippi Mud Cake
- Mississippi Mud Cake is a cross between cake and a brownie. Due to the large sheet pan, the pieces are fairly thin, not thick like cake.
- Bake the cake at 350 degrees F for about 20 minutes, until a toothpick comes out clean. Remove from the oven and cover the top with mini marshmallows.
- Put back in the oven for about 5-8 minutes or until the marshmallows begin to melt and puff up. You don’t want them to get too brown, it’s o.k. if they start to get a little golden brown around the edges.
- Mix up your frosting while the cake bakes and then drizzle over the top after you remove it from the oven. No need to let the cake cool, you want to drizzle it over a warm cake.
Other favorite cakes:
Mississippi Mud Cake Recipe
Mississippi Mud Cake
- 1 C butter
- 4 ounces semisweet chocolate baking bar chopped
- 2 C sugar
- 1 1/2 C flour
- 1/2 C unsweetened cocoa powder
- 4 eggs
- 1 tsp vanilla
- 3/4 tsp salt
- 10.5 ounces miniature marshmallows
- 1 C chopped pecans optional
- 1/2 C butter
- 1/3 C milk
- 1/4 C unsweetened cocoa
- 16 oz. powdered sugar
- 1 tsp vanilla
- Preheat oven to 350.
- Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute or until melted and smooth.
- Stir at 30 second intervals.
- Add sugar, flour, cocoa, eggs, vanilla and salt into chocolate mixture.
- Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.
- Bake at 350 degrees for 20 minutes.
- Remove from oven and sprinkle with marshmallows.
- Bake for an additional 8-10 minutes of until marshmallows begin to brown.
- Remove from oven and drizzle warm cake with chocolate frosting (see below)
- Melt butter in pan over medium heat.
- Add in milk and cocoa, and bring mixture to a boil.
- Stir constantly.
- Remove from heat.
- Add in powdered sugar and stir until smooth.
- Add vanilla.
- Use immediately.
- If you need to thin it out add a little milk.
- Sprinkle with chopped nuts
Originally posted September 16, 2011
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