Mississippi Mud Cake

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Recipe photo

Mississippi Mud Cake

star rating (9) rate this recipe »
Published prior to 2008

This '70s-era treat features a topping of marshmallow, chocolate ganache, and pecans atop a rich, dense-dark chocolate cake.

Cake
1 cup (2 sticks, 8 ounces) butter
1/3 cup (1 ounce) Dutch-process cocoa
1 cup (8 ounces) hot water
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 cups (14 ounces) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
1/2 cup (4 ounces) sour cream
2 large eggs
1 teaspoon vanilla

Topping
2 cups (11 ounces) Marshmallow Fluff or marshmallow crème
1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
1/2 cup (4 ounces) heavy cream
1 cup diced, toasted pecans
1 cup toasted coconut, optional

Substitite our Hot Fudge Sauce Mix, prepared as directed; or Dark Chocolate Delight Fudge Sauce for the chopped chocolate and cream, if desired.

Cake: Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan, or our 2-quart casserole pan.

Melt the butter, then stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, soda, salt, and espresso powder. Pour the cocoa mixture over the dry ingredients, stirring to blend; the mixture will be a bit lumpy. Add the sour cream, eggs, and vanilla, beating till nearly smooth; a few small lumps may remain.

Pour the batter into the prepared pan. Bake the cake for 30 to 45 minutes (longer for the casserole pan), or until a tester inserted into the center comes out clean. Remove the cake from the oven. Wait 1 minute, then spoon on the marshmallow; wait another 2 minutes, and gently spread the marshmallow over the surface of the cake. Allow it to cool to lukewarm, at least 1 hour.

Combine the chocolate and cream in a microwave-safe bowl, and heat for 60 to 90 seconds, until the cream is very hot. Stir until the chocolate melts, and keep stirring till the mixture becomes smooth. Note: Substitute 3/4 to 1 cup chocolate sauce for this ganache, if desired; our Dark Chocolate Delight sauce is perfect. Drizzle over the cake. Top with the diced nuts (and coconut, if desired). Yield: 1 rich cake, about 3 dozen servings.

Note: Instead of using store-bought Marshmallow Fluff or marshmallow crème, try our recipe for Homemade Marshmallow Spread. You’ll have enough left over for banana splits or sandwiches.

Reviews

1
  • star rating 07/08/2014
  • Christy from Madison, CT
  • This cake was easy to make and insanely good. It got rave reviews from all ages. Yum!
  • star rating 07/01/2014
  • pambogart from KAF Community
  • This cake was OUTSTANDING! I baked it for work, but had trouble getting it out of the house. My home testers loved it too. The espresso powder really gave it depth.Topped with marshmallow, toasted coconut made it an instant favorite. It is an easy cake to make, but it does require some planning. You need to allow for time to cool before adding the marshmallow. The next day, I cut the cake into serving size pieces. I had trouble with the marshmallow sliding off (even the next day). Not sure why, but nobody seemed to mind!
  • star rating 06/27/2014
  • from annapolis, md
  • I took this to work and it vanished in minutes. The cake batter is quite thin but it bakes up fine. I had to use low fat half & half instead of heavy cream for the chocolate sauce (not trying to "lighten up" this decadent recipe--how silly--it's what I had on hand.) I thought the sauce might be too thin to drizzle so I stirred in 1/4 tsp of Signature Secrets thickener. This made it drizzle-able right away. I think I'll skip that next time and just wait a little longer to see if the sauce thickens a little on its own. One thing I did notice was that the cake shrank from the sides quite a bit as it cooled. It looked normal when I took it out of the oven, but after it cooled with the marshmallow fluff spread on it, the cake had shrunk away from the pan at least 1/2 inch on all 4 sides. This wasn't a problem, as it gave the fluff a chance to flow down the sides of the cake a bit.
  • star rating 06/18/2014
  • mistressnewsie from KAF Community
  • I want to try this recipe but the 2 cups of sugar in the cake is really putting me off. Can you suggest a way to get around using half as much in the cake batter?
    If you prefer, you can make a half batch of the cake by dividing all ingredients in half. If you make a full batch, you can safely reduce the sugar to 1 2/3 cups and still get good results. ~ MJ
  • star rating 09/05/2012
  • sailtrini from KAF Community
  • this is in my files of one of my all time favorites - works every time with equal gooey goodness.
  • star rating 03/22/2010
  • April from Marquette, MI
  • This is so good and easy to make! I have made it many times and it has become a family and friend favorite.
  • star rating 05/10/2009
  • smokeyandashes from San Jose
  • Yummy and a crowd pleaser! This recipe doesn't serve 36- more like 20 since many will want seconds. The marshmallow topping is very good and the cake is not overly rich.
  • star rating 03/14/2009
  • Larry from Michigan
  • This cake is one of the best chocolate cakes I've ever tasted, and is best served warm, shortly after drizzling the chocolate on top for best flavor and apperance. It is very flavorful the next day but the marshmallow topping looks a bit dry. If your guests do not care for nuts, just put them on half of the cake. Thanks Susan and PJ for a great tasting chocolate cake. I'd say this cake would go well with many other toppings.
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