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Mississippi Mud Cake on a plate
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Mississippi Mud Cake

Mississippi Mud Cake is a rich, fudgy chocolate sheet cake topped with gooey marshmallows and chocolate frosting. An easy dessert that’s perfect for feeding a crowd!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 35 Slices
Calories 262kcal
Author Leigh Anne Wilkes

Equipment

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

Notes

  1. Don’t overbake the cake. One of the best things about Mississippi Mud Cake is its rich, fudgy texture. Overbaking can make it dry, so start checking it a few minutes before the recommended baking time.
  2. Add the marshmallows while the cake is warm. Sprinkle the marshmallows over the cake shortly after it comes out of the oven. The warmth of the cake helps soften them and creates that gooey marshmallow layer.
  3. Let the frosting cool slightly. You want the frosting to be pourable and easy to spread, but not so hot that it completely melts the marshmallows.
  4. Toast the nuts for extra flavor. If you are adding pecans or walnuts, toasting them first brings out their flavor and gives the cake a little extra crunch.
  5. For cleaner slices, let the cake cool. It can be tempting to dig right in, but allowing the cake and frosting to set makes it much easier to cut. Use a sharp knife and wipe it clean between cuts.
  6. Cut the pieces to fit the crowd. This is a rich dessert, so smaller pieces are often plenty. One sheet cake can go a long way!

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 135mg | Potassium: 85mg | Fiber: 1g | Sugar: 29g | Vitamin A: 275IU | Calcium: 16mg | Iron: 1.3mg