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Mississippi Mud Cake

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    20 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1-1/2 cups self-rising flour
  • 1/2 cup baking cocoa
  • 1 cup chopped pecans
  • 1 jar (7 ounces) marshmallow creme
  • FROSTING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 tablespoon vanilla extract
  • 4 to 5 tablespoons 2% milk
  • 1 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.
  • Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.
  • For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.
Editor's Note
As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
Nutrition Facts
1 piece: 457 calories, 24g fat (10g saturated fat), 80mg cholesterol, 270mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • Aubrie
    Feb 25, 2021

    Oh my goodness! This was amazing! I even messed up on the frosting the first time, and it was still so good! We didn’t have Marshmello fluff, so I ended up making my own marshmallow frosting, and we didn’t have powdered sugar so I used regular sugar. That didn’t work as well as I hoped, and I don’t recommend that. Even then, it was delicious! I can’t wait to make it again with the right ingredients!

  • mizmay
    Dec 10, 2019

    Cut the frosting in half after reading how sweet the recipe is. Came out great, flavorful and delicious. Will make again! Thank you for the recipe.

  • koppkidsmom
    Jul 5, 2019

    OH MY GOSH! What a great cake! Made this for July 4th for the family get together and everyone loved it. Will be making this again very soon!

  • jan
    Apr 7, 2019

    My mom used to bake this cake when we were all young and still living at home. Now, that we are grown, I have made this same cake which we called "the Mud cake" and people seem to really like it.

  • 2124arizona
    May 6, 2017

    This recipe is soooo good. I love to serve this for potlucks!

  • MS.DEBBIE
    Apr 29, 2014

    This cake is beyond delicious! It tastes like the best brownie you've ever had.I used all-purpose flour and had no problem. This is a keeper!!!!!

  • dcasper93
    Dec 5, 2013

    This is a yummy dessert. This is one of the first recipes my teenager learned to make and, unfortunately for my waist line, she wants to make it frequently!

  • iamtexasrose
    Jul 15, 2013

    This is too heavy to be called a cake..it is definely a brownie..really rich and maybe a little too sweet..

  • pup1oh
    Apr 20, 2013

    Thanks

  • redirish1217
    Dec 27, 2012

    No comment left