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.

Recipe by Southern Living September 2016

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Credit: Alison Miksch

Recipe Summary test

active:
15 mins
total:
1 hr 20 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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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