Rating: 3.5 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 4
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  • 1 star values: 3

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.

Anne Kracke, Birmingham, Alabama
Recipe by Southern Living August 2007

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Credit: Beth Dreiling Hontzas

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
Makes 15 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a single layer on a baking sheet.

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  • 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.

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