Mississippi Mud Cake Easy Recipe 2021
Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi, hence the name.
The treat contains a gooey chocolate sauce on top of a crumbly chocolate crust. It is usually served with ice cream.
When it comes to making chocolate cakes, I oftentimes get bored with classic ones. I look for recipes that have a twist or some added goodies to them.
This one is straightforward to make, and I love the rich chocolate flavor along with the miniature marshmallow topping.
You can frost the cake with your favorite frosting, although we prefer ours with chocolate. There have been times that I have forgone the frosting and just dusted it with confectioner’s sugar.
- 2 sticks of butter or margarine, softened
- 1/2 cup powdered cocoa
- 2 cups granulated sugar
- 4 eggs, slightly beaten
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups chopped nuts (optional)
- 1 teaspoon vanilla extract
- 2 cups miniature marshmallows
- chocolate frosting
- Preheat oven to 350 degrees.
In a large saucepan, combine the butter with the cocoa, melt over low heat, stirring constantly. Remove from heat and pour into a mixing bowl.
Stir in the granulated sugar and beaten eggs, until ingredients are well combined. Slowly stir in the all-purpose flour, salt, chopped nuts, and vanilla extract. Your batter should be nice and moist.
Pour batter into a well-greased 9 x 13″ baking pan. Bake your cake in a preheated 350-degree oven for 35 to 45 minutes or until the center of the cake tests done.
Remove from oven and sprinkle 2 cups of miniature marshmallows across the top of the cake while it is still warm. Let cake cool for 30 minutes and then frost with your favorite chocolate frosting.
Store your completely cooled dessert cake in an airtight cake container. You can leave it out at room temperature or refrigerate it.
MISSISSIPPI CARAMEL MUD CAKE
- 2-packages Caramels (about 100)
- 1⅓-cups Evaporated milk
- 2-sticks Butter softened
- 2-tablespoons Cocoa
- 1-cup Coconut, shredded
- 16-ounces Marshmallow cream
- 2-cups Sugar
- 4-large Eggs
- 1-teaspoon Vanilla
- 1½-cups Chopped pecans
Preheat oven to 350°. Spray 9×13-inch baking pan with cooking spray with flour.
Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla, and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.
While the cake is baking, unwrap caramels and place in a medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and the mixture is creamy.
When the cake’s done remove it from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).
Ingredients and Instructions for Chocolate Frosting:
- 1-stick Butter
- ⅓-cup Cocoa
- ½-cup Evaporative milk
- 1-box Powdered sugar
- 1-teaspoon Vanilla
Combine butter, vanilla, and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add the powdered sugar a little at a time. Mix well; pour over cake and spread evenly.
You can find many more of these wonderful recipes at Cristie’s Cookin. Be sure to submit your favorite recipe for a chance to win a “Gotcha Covered” apron. Check out her spices, Ring It, Bling It, and Zing It.
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This Mississippi mud cake is a chocolate lover’s dream! A delicious homemade chocolate cake with melted marshmallows and hot chocolate frosting poured on top. Trust me, it is as delicious as it sounds!
A close up of a slice of chocolate cake on a white plate topped with marshmallows and chocolate.
When it comes to sweets, chocolate cake is my weakness! Don’t get me wrong, I’m not one to discriminate over cakes, cookies, or other baked goodies. But even though I love you all, there is nothing more tempting than chocolate cake!
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