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A slice of Mississippi mud cake, on a plate and ready to enjoy.

Mississippi Mud Cake Recipe

Print Recipe
Course Dessert
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16 pieces
Calories 297
Author Cheryl Najafi

Ingredients

cake

frosting

Instructions

  • Preheat oven to 350 degrees then coat a 9" x 13" cake pan with cooking spray. In a large microwave-safe bowl, melt butter then stir in sugar, eggs, and vanilla.
  • Sift cocoa, flour, salt, and baking powder on top of wet ingredients then stir just until combined. Transfer batter into prepared cake pan and spread into an even layer. Bake 25–30 minutes until center is set and a toothpick tests clean.
  • Remove from oven then immediately cover top of the hot cake evenly with mini marshmallows. Place on a wire rack to cool completely.
  • When cake is cool, place heavy cream in a microwave-safe bowl and heat cream until steaming hot. Add chocolate chips and allow them to sit in the hot cream for about 30 seconds to begin melting. Stir until smooth, heating for an additional 10 seconds, if necessary, to melt chocolate completely.
  • Evenly sprinkle top of cake with pecan bits then drizzle with chocolate mixture, followed by the caramel sauce. Slice and serve.

Notes

We used toasted pecans but any of your favorite nuts will do the trick!

Nutrition

Calories: 297kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 198mg | Potassium: 80mg | Fiber: 2g | Sugar: 29g