This recipe for Mississippi Mud Cake is so EASY to make and it will surely WOW all of your guests at your next social event or party!
Update: 9/4/13 Thanks to all of you on Pinterest re-pining this recipe!!!
This is my highest re-pinned recipe on Pinterest right now. :)
Ingredients for the cake:
- 1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 4 large eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups coarsely chopped pecans, toasted
- 1 (10.5-ounce) bag miniature marshmallows
- 1 (16 oz) package powdered sugar, sifted
- 1/2 c. milk
- 1/4 c. butter, softened
- 1/3 c. unsweetened cocoa
- Pre-heat oven to 350° degrees
- Whisk together melted butter and next 5 ingredients in a large bowl.
- Stir in flour and chopped pecans.
- Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
- Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
- Remove from oven; top warm cake evenly with marshmallows.
- Return to oven, and bake 5 minutes.
- Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
- Drizzle Chocolate Frosting over warm cake.
- Let the cake cool completely before cutting into squares!
HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages of brownie mix instead of making the brownies from scratch.
You may also like my recipe for Rocky Road Candy
or Caramel Fudge Brownies
Baking with Melissa hosts baking parties and cupcake decorating parties in Los Angeles and the surrounding areas. Follow Baking with Melissa on Instagram and Facebook!
THANK YOU TO ALL OF THE PEOPLE THAT HAVE COME OVER TO MY BLOG TODAY!!! HAPPY BAKING!!!
ReplyDeleteGreat recipes. I like the scratch recipes where I don't have to go to the store before I start.
ReplyDeleteThanks! I feel the same way!!!
Deletei'm going to do this tomorrow :)
ReplyDeleteso plz can you tell me how 350 degree ?? it's too high ..
Hello Nodyy! Thanks for stopping by! Yes, the temperature is set to 350 degrees. I saw that you left a comment on youtube about pecans! You can make this without the pecans if you want too (though it won't be true Southern Style Mississippi Mud Cake) or you can add a different nut like peanuts or walnuts if you like! :) Let me know how it turns out!!
DeleteI've been making this for years, one of our favorites. I sometimes add coconut to the cake batter. I have also used marshmallow creme in place of the marshmallows if I didn't have them.
DeleteThat is such a great idea! Thanks for sharing!!
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ReplyDeleteMaking this tonight! I will have about 2 hours alone with it!!! YUMMY!!
ReplyDeleteMaking this tonight I will be alone with it for about 2 hours!!!! YUMMY!!
ReplyDeleteHello Kat! Be sure to tell me how you like it!!! It's definitely fun to be alone with!!! :)
DeleteSo is it 1 stick of butter and 1 stick of margarine? Is this melted?
ReplyDeleteHello! Thanks for stopping by! Yes! 1 stick of butter and 1 stick of margarine OR two sticks of butter! Either way, be sure to melt it. :)
Deleteoh my goodness! I love this dessert. My great grandmother used to make this all the time when I was growing up...it was her signature dish. I have not had it in years. Now I know what I am going to make for my church potluck in April. Thank you so much for posting this recipe.
ReplyDeleteBek! I love it too!!! My grandmother made it all of the time as well!! Thanks for stopping by and leaving a comment! Is this the same recipe that your great grandmother used???
DeleteI have been making this cake for 30 yrs now but i use marshmallow cream instead of marshmallows it works MUCH better!
ReplyDeleteOh!! Thank you! I have never made it like that, but sounds easier for sure!
Deletelooks great have to try some if these,thank you
ReplyDeleteLet me know how it goes!!!
DeleteHi. just how much marshmallow creme is called for? Can't wait to make them...
ReplyDeleteHello Anonymous! I have never made them with marshmallow creme before...I only use the mini marshmallows. :) If I were to experiment, I would have two jars of it on hand and start spreading! Let me know how it works out for you. Thanks for stopping by!
DeleteOne jar marshmallow creme spread evenly. my mom made this all the time. recipe came from the grandmother of a co worker of my Daddy.
ReplyDeleteTHANK YOU! I will share this with others!
DeleteI tried this recipe the other day and it was very yummy and everyone liked them too. Great recipe, can't wait to try another recipe.
ReplyDeleteAndrea! Thanks for letting me know!!! I am so glad to hear that you liked the recipe! :)
ReplyDeleteHi Melissa, this was really easy to make and fun. They turned out really great and were the hit of teacher appreciation week for my kids teachers. I just wanted to suggest using parchment paper on the tray instead of greasing and flouring. That's what I did and it was great. It helped to make a smooth transition to the cutting board for cutting. Thanks for sharing your recipe :)
ReplyDeleteJUDY!! Thanks for reaching out! YES Parchment Paper is amazing and makes everything better! Thanks for mentioning it so others can use this tip as well!!!
DeleteI would like the pudding kind of recipe for it its sooooo good:)
ReplyDeleteYES! That sounds amazing!!!
DeleteI found this pinned on Pinterest and decided to try it for a cook out. My guests loved it and we all fought over the last piece. Sooo good. Thanks for the recipe!
ReplyDeleteThanks for stopping by and letting me know! I love hearing that people love this recipe!!! Thank you!!
DeleteHi!! I'm so excited to try this recipe. I'm actually using a boxed brownie mix and I have a question. I can use either 2 or 3 eggs to make fudgey brownies, or cake-like brownies. What do you think would work better with this recipe? TIA!
ReplyDeleteHello Carly!!! Thanks for stopping by! Great question!! I would make the Cake-Like Brownies for this recipe!!! Enjoy!!
DeleteCan I bake this in to 2 8x8 pans? Also at what temperature would I bake it at for how long?
ReplyDeleteHello! Yes, I think it would work in 2 8X8 pans (or if you have a thick sided cookie sheet use that)...bake at 350, but start checking the cake in the smaller pans at about 12 minutes by inserting a tooth pick in the center...if the cake isn't done yet bake for a few more minutes, check etc...Let me know how it turns out!
DeleteIm 17 years old. An I made this this morning. It looks amazing. An I can't wait to try it tonight. It was fun an easy to make. :)
ReplyDeleteThat is awesome!!! So glad you had fun making it!!! :)
DeleteThis reminds me of High School :) One of my very good friend's mom use to make this and we loved it! It's a Great B'day cake too!
ReplyDeleteOh Yay!!! Birthday Cake!! I never thought of that, LOVE IT!!! Thanks for stopping by! :)
DeleteOH thanks so much!! I haven't had this since I was a teenager. It is so good. I need to make 3 desserts this weekend. Now I know what I am going to make.
ReplyDelete3 desserts this weekend?!? WOW! You have your hands full! This is super easy to make so you'll have more time for the other 2! :)
ReplyDeleteYep, a company picnic sat, a church pitch in sun. and a birthday cake for my 2 yr old foster son. Gonna make 2 of these.
DeleteWOW! Sounds like a busy and FUN weekend! xo
DeleteThis looks scrumptdillyumptious! I do have a question though before I make it... is it correct that there's no baking powder, baking soda, or salt in the brownie recipe? I don't want to mess it up. Thanks, Diane
ReplyDeleteHello Diane!!! The recipe is correct...there is salt in the ingredients though. Let me know how it turns out!!! :)
DeleteMade it today and it was to-die-for! I ate 2 pieces while I was photographing it! LOL It's that good! Thanks for sharing.
DeleteI don't really know what a jelly roll pan is? Can I use a glass pan that is a bit larger than my 9×13 pan?
ReplyDeleteAbsolutely! You just may need to adjust the time a little bit! When I make this, I use a cookie sheet with raised edges instead of the jelly roll pan. :)
DeleteHi Melissa, I will be trying out this recipe tomorrow. I am also a baker, I use all my great grandmother and grandmother's recipes. Our family is from Alabama and I dont have a recipe for it. I havent had this since I was a child. My grandmother taught me how to bake and then I taught myself throughout the years how to decorate cakes. My children and grandchildren love having a free bakery in me. I save them alot of money, lol, but I dont save any. Thanks for the recipe and I will be following your blog.
ReplyDeleteOh how wonderful! Thank you for sharing!!! Do you have a website? If so, let me know! I'd love to follow you as well! :)
DeleteYou soooo should have won on Supermarket!!
ReplyDeleteTHANK YOU SO MUCH FOR REACHING OUT AND SAYING THAT!!! You just made my day! :)
DeleteHow many does this serve?
ReplyDeleteHello, thanks for stopping by! Honestly, it just depends on how big or small you cut your bars. :) I would say approx. 24 give or take a few depending on size! Hope this helps!
DeleteI'm a Mississippian and I know goooood cake! Made this one today and it's to-die-for! Very rich, just the way we like cake! I shared with a couple of neighbors so hubs and I wouldn't have to eat the whole thang! Very good recipe, thanks for sharing. Diane
ReplyDeleteI am soooo glad you liked this recipe!!! Thanks for letting me know!
DeleteThis was fantastic! Made it for a group get together. I baked it in 2 8x8-ish pans and it ended up working out quite well. Thanks for a great recipe!
ReplyDelete-David
Hello, David! Thanks for stopping by and letting me know! I love hearing that people love this recipe as much as I do! :)
DeleteHi Melissa-I made this last week for my Bunco group and it was a hit! I was so thankful there was plenty left me! One question-when you say "unsweetened chocolate" do you mean cocoa powder or the baking blocks that are melted? I used the cocoa powder and it tasted fine but it was very thick and a challenge to spread in the pan. That made me think maybe I should have used the melted blocks to add liquid.
ReplyDeleteLove this! Thanks for sharing!
Jeannine, Thank you so much for pointing this out to me! YES! It is cocoa powder, so you make it correctly! So GLAD to hear that it was a hit! I just added "powder" to the recipe for others in case they wondered the same thing! The batter is very thick, so I just noted that as well! Thank you SO much for your feedback! :)
Deletecan this be made as cupcakes?
ReplyDeleteAbsolutely! I have never made them that way, but I would suggest that you start baking them and then check on them (using a toothpick) around 15 minutes for full size cupcakes. When they appear almost done add the marshmallows! Let me know if you make them!!!
DeleteMy frosting came out much too thick to be able to drizzle on to cake, as indicated. Don't know what I did wrong. I ended up adding more milk to thin it out some. I still wasn't able to completely cover the cake, but it still looks scrumptious!
ReplyDeleteMy frosting came out much too thick to be able to "drizzle on to cake" as indicated. I had to add more milk to thin it out some. I still didn't get the whole cake covered. Very difficult to spread on top of warm marshmallows. BUT it still looks scrumptious! Can't wait for it to cool off and try a piece!
ReplyDeleteHi Marilyn! Yes, sometimes it just depends on how the powdered sugar is...sometimes it just needs to be sifted. I have definitely had it come out thicker at times and just thinned it out with milk as well! Glad you made it and I hope you liked it! Thanks for saying hello! :)
DeleteMelissa, my kids and I made this last night as my pre birthday brownie treat. We had one problem when we got to the end. The texture is still like goo on the top. We melted the marshmallows for 5 mins and made the icing and place it on top. It did not crust over. I placed it in the fridge about 3 hours later and waited over night and it still has a gooey top! What did we do wrong?
ReplyDeleteHello Kimberly! Ohhh, noooo! So sorry to hear that! The only think I can think of is either too much milk or too little powdered sugar was placed in the icing!? Hopefully, you will have the time to make it again!
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