Description
Mississippi Mud Cake is a decadent chocolate dessert featuring a rich, moist chocolate cake base topped with melted mini marshmallows and a luscious homemade chocolate frosting. This crowd-pleasing treat combines a simple cake mix with classic ingredients, baked to perfection and finished with a silky cocoa frosting that melts into the fluffy marshmallow topping, perfect for any chocolate lover’s craving.
Ingredients
Scale
Cake
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 cup water
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups mini marshmallows
Frosting
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/4 cup cocoa powder
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Make cake batter: In a large bowl, combine the chocolate cake mix, melted butter, water, eggs, and vanilla extract. Mix until smooth and well incorporated.
- Bake the cake: Pour the batter into the prepared baking pan and place it in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Add marshmallows: Remove the cake from the oven and immediately sprinkle the 2 cups of mini marshmallows evenly over the hot cake surface.
- Melt marshmallows: Return the cake to the oven and bake for another 5 minutes, or until the marshmallows have puffed up and turned lightly golden.
- Prepare frosting base: While the cake cools slightly, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in the cocoa powder and milk, heating gently until combined.
- Finish frosting: Bring the mixture to a simmer, then remove from heat. Whisk in powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and creamy.
- Frost the cake: Allow the cake to cool about 10 minutes, then pour the warm chocolate frosting over the marshmallow topping. Spread evenly to cover the cake surface.
- Cool and serve: Let the cake cool completely at room temperature to set the frosting before slicing into 12 to 15 servings and serving.
Notes
- Use a toothpick test to ensure the cake is fully baked before adding marshmallows.
- If marshmallows brown too quickly, keep an eye on them to prevent burning.
- For a richer flavor, use whole milk or substitute milk with cream in the frosting.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce.
