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Mississippi Mud Cake

Mississippi Mud Cake

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1/2 cup butter softened 
1 cup sugar
3 eggs 
3/4 cup all purpose-flour
1/2 teaspoon baking powder
dash of salt
1/4 cup plus 2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup mini chocolate chips
1 cup chopped pecans, toasted
10 oz marshmallows (I used large, but I think mini might work better) 

For the chocolate frosting: 1/4 cup butter
1/4 cup plus 2 tablespoons cocoa powder
1/4 cup plus 3 tablespoons warm milk
1 teaspoon vanilla extract
16 oz. powdered sugar, sifted


Preheat oven to 325 degrees F. Grease a glass 9/13 inch pan. (If using a metal pan, increase the oven temp to 350 degrees F)

Cream butter; gradually add sugar, beating well. Add eggs, one at  a time, beating well after each addition. In a small bowl, combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla, almond extract, mini chocolate chips, and pecans.

Spoon batter into  the prepared pan. Bake for 15 to 18 minutes until top is barely soft to the touch.

While cake is baking, prepare the frosting. Cream butter, then add the cocoa powder, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. 

Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows  are soft. Spread marshmallows over cake and immediately cover with chocolate frosting.

Let frosting harden before cutting the cake into squares. 

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