Divine Mississippi Mud Cake Recipe

Divine Mississippi Mud Cake Recipe

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Chocolate lovers, here is your fantasy come true in the form of ooey gooey mud cake!

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Bradenton, FL

Ingredients

  • 1 C. chopped pecans
  • 1 C. butter
  • 4 oz. semi-sweet chocolate, chopped
  • 2 C. sugar
  • 1 1/2 C. all-purpose flour
  • 1/2 C. unsweetened cocoa
  • 4 lg. eggs
  • 1 tsp. vanilla extract
  • 3/4 tsp. salt
  • 1 10.5-oz. bag miniature marshmallows
  • chocolate frosting

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Directions

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8-10 minutes or until toasted. Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl on HIGH for 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 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until golden brown. Drizzle warm cake with chocolate frosting, and sprinkle evenly with toasted pecans. 

Here are a couple of substitutes and variations if you want to try it another way.

**Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15x10x1-inch jelly-roll pan. Bake at 350 degrees for 25 minutes. Remove from oven, and top with marshmallows; bake 8-10 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 on 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 degrees 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 on HIGH 15 seconds or until warm.

Reviews (1)

  • What type of icing would you recommend? I would appreciate the recipe. I am not fond of using boughten icing.

    Flag as inappropriate VanVuren  |  May 29, 2012

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