Mississippi Mud Cake

Cooking Light
16 servings


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1/3 cup margarine, softened
1 cup sugar
3 eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
Vegetable cooking spray
3 1/4 cups miniature marshmallows


Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool.

Created date

October 2003

Nutritional Information

Calories 271
Caloriesfromfat 16 %
Fat 9.4 g
Satfat 1.9 g
Monofat 4.3 g
Polyfat 2.4 g
Protein 3.8 g
Carbohydrate 44 g
Fiber 0.5 g
Cholesterol 42 mg
Iron 1.3 mg
Sodium 118 mg
Calcium 29 mg