Photo: Alison Miksch
Active Time
15 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 to 10

Mississippi Mud, a traditional Southern sheet cake filled with marshmallows and topped with decadent chocolate frosting gets a makeover in this skillet cookie dessert. Traditional Mud cakes sometimes add pecans, which would also make a great addition here for an added crunch throughout the warm, gooey center. Serve with a scoop of chocolate or vanilla ice cream for the ultimate dessert indulgence.

How to Make It

Step 1

Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until blended.

Step 2

Whisk together flour, cocoa, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

Step 3

Add 1 cup of the chocolate chips; beat until combined.

Step 4

Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup chocolate chips.

Step 5

Bake in preheated oven until golden and set, about 50 minutes, topping cookie with miniature marshmallows during the last 30 minutes of baking. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.

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