Mississippi Mud Cake

A cross between chocolate cake and a brownie Mississippi Mud Cake is topped with nuts, marshmallows and chocolate frosting.

Why You’ll Love This Recipe

I am a big fan of sheet cakes and I love how easy they are to make and how much cake they make!  It is the perfect solution to a summer BBQ, a potluck or anytime you need to feed a crowd.    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 depending on how many people show up.

Mississippi Mud Cake is a cross between cake and a brownie and traditionally has nuts in it. Top the cake with marshmallows and chocolate frosting and you have the perfect combination.

Ingredients Needed

• All Purpose Flour
• Sugar, granulated sugar and powdered sugar
• Butter
• Milk
• Eggs
• Semisweet Chocolate Baking Bar
• Unsweetened Cocoa Powder
• Vanilla Extract
• Salt
• Marshmallows, miniature
• Pecans

How to Make Mississippi Mud Cake

• Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute until melted and smooth. Stir in 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 F for 20 minutes.
• Remove from oven and sprinkle with marshmallows.
• Bake for an additional 8-10 minutes or until the marshmallows begin to melt, puff up and are slightly brown.
• Remove from oven and drizzle warm cake with chocolate frosting

Check out more of my favorite cake recipes:

• Lemon Poppyseed Cake
• Brown Butter Cake
• Peanut Butter Sheet Cake
• The Best Chocolate Cake

Be sure and follow me over on YouTube for weekly cooking demos.

5 from 1 vote

Mississippi Mud Cake

Recipe From: Leigh Anne Wilkes

Chocolate and marshmallows are always a great combination.  And that holds true in this delicious Mississippi Mud Cake!

serves: 35 Slices

Prep:15 minutes minutes

Cook:20 minutes minutes

Total:35 minutes minutes

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Ingredients

• ▢ 1 cup butter
• ▢ 4 ounces semisweet chocolate baking bar chopped
• ▢ 2 cups sugar
• ▢ 1 1/2 cups flour
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 4 eggs
• ▢ 1 tsp vanilla
• ▢ 3/4 tsp salt
• ▢ 10.5 ounces miniature marshmallows
• ▢ 1 cup chopped pecans optional

Chocolate Frosting

• ▢ 1/2 cup butter
• ▢ 1/3 cup milk
• ▢ 1/4 cup unsweetened cocoa
• ▢ 16 oz. powdered sugar
• ▢ 1 tsp vanilla

Instructions

• 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)

Frosting:

• 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

Recommended Products

Sheet Pan

Measuring Cups

Measuring Spoons

Nutrition Facts:

Calories: 262kcal (13%) Carbohydrates: 38g (13%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 6g (38%) Cholesterol: 39mg (13%) Sodium: 135mg (6%) Potassium: 85mg (2%) Fiber: 1g (4%) Sugar: 29g (32%) Vitamin A: 275IU (6%) Calcium: 16mg (2%) Iron: 1.3mg (7%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Dessert

Cuisine:American

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