There isn’t much you can do when your family asks you for Mississippi Mud cake, other than make it. I mean, you love them, don’t you? You want them to be happy, right? Then you better get to bakin’. At least that’s what they told me. 😉
I have no idea if people around the world, or even around the U.S. outside the lovely South, eat Mississippi Mud cake, but I’m here to let y’all know that it’s worth eating, no matter where you are. Moist chocolate-y cake, crisp pecans, and an icing made with chocolate frosting mixed with gooey marshmallows. Simple, almost childlike, in its construction, but I haven’t met many adults who didn’t happily dig in.
Here’s an easy version to try; instead of baking a scratch cake, when I’m in a hurry I will use a cake mix. If you want to do it from scratch, here’s the recipe to use.
Mississippi Mud Cake
(adapted from a recipe at Southern Living)
1 chocolate cake mix (or prepare your own from scratch)
1 1/2 cups pecan pieces
10 ounce bag of mini marshmallows
For the icing:
16 ounce box of powdered sugar
1/2 cup milk
1/4 butter, softened
1/3 cup cocoa powder
pinch of salt
Combine icing ingredients in a mixer bowl, and mix until icing is very smooth and creamy, about 2 or 3 minutes. Set aside.
Prepare the cake mix according to package directions, adding the pecans to the batter at the end of mixing. Pour into greased or sprayed 9×13 pan. Bake in a preheated oven five minutes less than package directions indicate.
Pull out of the oven, cover with the marshmallows, then bake five minutes more.
Remove from oven. Immediately drizzle chocolate icing over the marshmallows, then use a spatula to spread the icing completely over them, end to end. This will create a gooey icing of delicious marshmallow-y, chocolate-y goodness as the two combine to become one. (I call this a match made in Heaven.)
Allow to almost completely cool before cutting. Enjoy with a tall glass of cold milk!
Copyright 2015 Stephanie Hill Frazier. All rights reserved.