Mississippi Mud Cake

Mississippi Mud Cake

A homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top.

Prep15 min

Cook45 min

Total1 hr

Yield12 servings

Pan9×13 inch

CourseDessert

Ingredients

Cake

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup light brown sugar, packed
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• ¾ cup oil (canola or vegetable)
• 2 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons milk
• ⅓ cup sour cream
• 1 cup boiling water

Topping & Frosting

• 10.5 oz package mini marshmallows
• ½ cup butter (1 stick)
• 6 tablespoons milk
• 3 heaping tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Instructions

Cake

1. Preheat oven to 350°F. Lightly grease a 9×13" baking pan.
2. In a large mixing bowl, combine the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
3. Add the oil, eggs, vanilla, milk, and sour cream and mix until combined. Reduce speed and carefully pour in the boiling water. Beat on high for 1 minute to add air to the batter.
4. Pour batter into the prepared pan. Bake 38–45 minutes, until a toothpick inserted in the center comes out clean.
5. Remove from oven and sprinkle marshmallows evenly over the top of the hot cake, completely covering it.
6. Return to the oven for 3–5 minutes, until the marshmallows are slightly puffed and melted. Cool completely before frosting.

Frosting

1. Melt the butter in a small saucepan over medium-high heat.
2. Add the milk and cocoa powder and whisk well. Cook 2–3 minutes, stirring constantly.
3. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to smooth out the frosting.
4. Drizzle the warm frosting immediately over the cooled cake. Refrigerate about 30 minutes until the frosting sets, then store at room temperature.

Make-ahead & freezing: The cake can be made 1–2 days in advance and stored covered at room temperature or in the refrigerator. Once baked and frosted, it freezes well for up to 3 months.

Per serving: 633 cal · 104g carbs · 5g protein · 23g fat · 394mg sodium · 78g sugar · 2g fiber

Recipe by Lauren Allen, Tastes Better From Scratch.