MISSISSIPPI MUD CAKE RECIPE

This mud cake is heaven! I just can’t get enough of it – it’s delicious, simply amazing, and very easy to make. This is like the dessert of my dreams with all the chocolate I can eat, the marshmallows, pecans, and chocolate icing.

INGREDIENTS :

Mississippi Mud Cake:

• 2 cups of sugar
• 1/3 cup of natural unsweetened cocoa powder
• 1/2 tsp. kosher salt
• 2 c. all-purpose flour
• 1 c. (2 sticks) butter, melted and cooled
• 3 large eggs
• 1 1/2 teaspoons of vanilla extract
• 2 cups of toasted pecans chopped
• 1 (10.5-ounce) bag miniature marshmallows

For the Chocolate Icing:

• 1/2 c. (1 stick) butter
• 2 tbsp. natural unsweetened cocoa powder
• 3 cups of confectioners sugar
• 1/4 c. whole milk
• 1 tsp. vanilla

DIRECTIONS :

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: In a medium bowl, whisk the sugar, cocoa powder, salt, and flour. Using a 2-cup measuring cup, combine the cooled and melted butter, eggs, and vanilla extract. Whisk until well-mixed. Carefully pour the egg mixture into the sugar and flour mixture. Stir until incorporated. Now, mix in 1 cup of toasted pecans.

Step 3: Empty the mixture into the prepared 9 x 13-inch baking pan. Place inside the preheated oven and bake for about 30 to 40 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Step 4: Remove the baking dish from the oven. Top the cake with mini marshmallows.

Chocolate Icing:
Step 5: Prepare the chocolate icing. Melt the butter and cocoa in a large saucepan over medium heat. And stir in the vanilla until well mixed.

Step 6: After removing the cake from the oven and topping it with mini marshmallow, it is time to pour the chocolate icing over the cake. Make sure to cover the edges of the pan with the icing. Then, sprinkle some more pecans on top.

Step 7: Let the cake cook. Slice and serve. Enjoy! If there’s any left, store them in an airtight container or under a cake dome and consume within 3 days.