Ingredients:
For the cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
4 large eggs
2 tsp vanilla extract
1 cup chopped pecans
4 cups mini marshmallows
For the icing:
16 oz confectioners sugar
1/2 cup whole milk
1/2 cup cocoa powder
1/4 cup unsalted butter, softened
Instructions:
Preheat the oven to 350 degrees
In a mixing bowl, beat together the softened butter and granulated sugar for the cake.
Add in the flour, cocoa powder, eggs, and vanilla extract. Mix until well combined.
Fold in the chopped pecans.
Spread the batter in an even layer in a well-greased 9×13-inch baking dish.
Bake for 25 minutes, or until the cake is cooked completely through.
Immediately after removing the cake from the oven, pour the mini marshmallows on top of the hot cake. Let them sit on the cake until they become soft and melted, then spread them evenly over the top.
In a separate bowl, mix together the ingredients for the icing (confectioners sugar, milk, cocoa powder, and softened butter) until smooth and creamy.
Spread the frosting over the cake’s top when it has cooled..
Serve the Mississippi Mud Cake and enjoy!
This decadent cake features a rich chocolate flavor, crunchy pecans, and a layer of gooey marshmallows .The right finishing touch is added by the creamy frosting.. It’s a classic Southern dessert that’s sure to impress your guests.