Mississippi Mud Cake
Active Time Total Time 15 Mins 2 Hours 35
Mins
By SOUTHERN LIVING
Yield
1 (13- x 9-in.) cake
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While food writers and scholars continue to debate the origin of this American classic (some claimed it originated in a Vicksburg diner and others including the acclaimed, Mississippi-born restaurant critic Craig Claiborne remain skeptics), there’s no arguing that this chocolate cake is delicious. It also couldn’t be easier to put together, whether you’re heading to a family reunion or a last-minute backyard BBQ. This classic recipe never disappoints at potlucks or family cookouts.
Ingredients
CAKE
Cooking spray
3/4 cup (6 oz.) unsalted butter
How to Make It
Step 1 Prepare the Cake: Preheat oven to 325 ̊F. Grease a metal 13- x 9- inch baking dish with cooking spray. Place butter and chocolate in a microwavable bowl. Microwave on HIGH,
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2 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups all- purpose flour
6 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
Dash of salt
1 cup chopped pecans
1 teaspoon vanilla extract
1 (10-oz.) package mini marshmallows
CHOCOLATE FROSTING
1/2 cup (4 oz.) unsalted butter
1/3 cup whole milk
1/4 r unsweetened cocoa
stirring every 30 seconds until melted, about 1 minute 30 seconds total. Whisk together sugar, eggs, and melted chocolate mixture in a medium bowl. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into melted chocolate mixture. Fold in pecans and vanilla.
Step 2 Spoon batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs, 20 to 21 minutes. Remove cake from oven, and cover top with marshmallows in an even layer. Bake at 325°F until marshmallows are just soft, about 2 minutes.
Step 3 While cake is baking, prepare the Chocolate Frosting: Heat butter, milk, and cocoa in a medium saucepan over medium until butter is melted, about 2 minutes. Increase heat to medium- high, and bring mixture to a boil. Boil 1 minute, and then remove from heat. Whisk in powdered sugar and vanilla. Immediately
1 (16-oz.) package powdered sugar, sifted
1 teaspoon vanilla extract
drizzle cake with Chocolate Frosting. Let Frosting harden about 2 hours before cutting cake into squares.
Active Time Total Time 15 Mins 2 Hours 35
Mins
By SOUTHERN LIVING
Yield
1 (13- x 9-in.) cake
ADVERTISEMENT
Sign Up for our
Newsletter
Sign up for free recipes, décor ideas & special offers
SIGN UP
While food writers and scholars continue to debate the origin of this American classic (some claimed it originated in a Vicksburg diner and others including the acclaimed, Mississippi-born restaurant critic Craig Claiborne remain skeptics), there’s no arguing that this chocolate cake is delicious. It also couldn’t be easier to put together, whether you’re heading to a family reunion or a last-minute backyard BBQ. This classic recipe never disappoints at potlucks or family cookouts.
Ingredients
CAKE
Cooking spray
3/4 cup (6 oz.) unsalted butter
How to Make It
Step 1 Prepare the Cake: Preheat oven to 325 ̊F. Grease a metal 13- x 9- inch baking dish with cooking spray. Place butter and chocolate in a microwavable bowl. Microwave on HIGH,
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2 ounces bittersweet chocolate, chopped
1 1/2 cups granulated sugar
4 large eggs
1 1/4 cups all- purpose flour
6 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
Dash of salt
1 cup chopped pecans
1 teaspoon vanilla extract
1 (10-oz.) package mini marshmallows
CHOCOLATE FROSTING
1/2 cup (4 oz.) unsalted butter
1/3 cup whole milk
1/4 r unsweetened cocoa
stirring every 30 seconds until melted, about 1 minute 30 seconds total. Whisk together sugar, eggs, and melted chocolate mixture in a medium bowl. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into melted chocolate mixture. Fold in pecans and vanilla.
Step 2 Spoon batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs, 20 to 21 minutes. Remove cake from oven, and cover top with marshmallows in an even layer. Bake at 325°F until marshmallows are just soft, about 2 minutes.
Step 3 While cake is baking, prepare the Chocolate Frosting: Heat butter, milk, and cocoa in a medium saucepan over medium until butter is melted, about 2 minutes. Increase heat to medium- high, and bring mixture to a boil. Boil 1 minute, and then remove from heat. Whisk in powdered sugar and vanilla. Immediately
1 (16-oz.) package powdered sugar, sifted
1 teaspoon vanilla extract
drizzle cake with Chocolate Frosting. Let Frosting harden about 2 hours before cutting cake into squares.
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