Mississippi Mud Cake is a classic Southern sheet cake filled with marshmallows and chopped pecans and covered in a rich chocolate frosting. This particular recipe offers a cupcake variation as well as a shortcut version.
Bake at 350° for 8 to 10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.
Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.
Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
I've been making this cake for 30 yrs. & no, it does not have any leavening in it & it isn't supposed to! For the frosting recipe: for petes sake ppl., CLICK on the chocolate Frosting link ( it is written in RED) AND is listed on the cake recipe & the frosting recipe will pop up!! Yes, this cake is rich & it is supposed to be rich. Cut in smaller pieces! It is a wonderful, rich cake! You are welcome!!
This recipe is delicious, but far too sweet! The cake has more sugar than anything else, and on top of that is a whole bag of marshmallows, and on top of THAT is frosting made from an entire bag of confectioner's sugar. I couldn't even fit all the marshmallows on top, so I can't imagine what it would have been like if I did. I couldn't even get through one piece. Nice try, but if you intend to enjoy this cake you should make some serious modifications to the sugar measurements.
I like things simple, so I mixed the toasted pecans into the batter and made this a simple sheet cake - no marshmallows. I ended up with a chewy, brownie- like cake with a creamy, rich icing. SO GOOD!
NadiaV: After reading your review, I read and reread directions. It says to "drizzle the frosting", and when I read the recipe for the cupcakes (same recipe), it calls for using only 1 1/4 cups of the chocolate frosting. The remaining is to be used at another time. Perhaps that is what they omitted from the cake recipe ???? At least that is what I did.
I made this for a church pot luck dinner and boy did it disappear in a hurry. I never even got a chance to taste. Guess I will have to make again. To all of those complaining that the chocolate frosting recipe is not there. ALL YOU HAVE TO DO IS CLICK ON THE CHOCOLATE FROSTING listed in the ingredients and "by magic", there is the recipe. How easy is that?