Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Mississippi Mud Cake
Chocolate and marshmallows are always a great combination. And that holds true in this delicious Mississippi Mud Cake!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
35
Slices
Calories
262
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Measuring Cups
Measuring Spoons
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
Nutrition
Calories:
262
kcal
|
Carbohydrates:
38
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
39
mg
|
Sodium:
135
mg
|
Potassium:
85
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
275
IU
|
Calcium:
16
mg
|
Iron:
1.3
mg