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Mississippi Mud Cake

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Level: Easy

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Description

Chocolate cake, toasted marshmallows & more chocolate…what’s not to like?
Feel free to use your favorite chocolate cake or brownie recipe for the base. The one here is an easy one for when you are short on time.

Ingredients

  • 1 box Chocolate Cake Mix
  • 1 stick Butter, Melted
  • 1 cup Milk
  • 3 whole Eggs
  • 1 teaspoon Instant Coffee
  • 1 bag Mini Marshmallows
  • 4 cups Powdered Sugar
  • 3 Tablespoons Cocoa Powder
  • ½ sticks Butter, Melted
  • ½ cups Half-and-half (could Also Use Milk Or Cream If Desired)

Preparation

Disclaimer: The cake will taste great if eaten on the same day as prepared, but it might look like a chocolate lava flow if not given time to cool. So this cake is best if made the day before to ensure adequate time to cool.

Preheat oven to 350 degrees.

Spray 9 x 13″ pan with baking spray. Make sure you spray the sides really well…you will be thankful for this later when you have melted marshmallows covering the pan!

Mix together the cake mix, melted butter, milk, eggs, and instant coffee on low speed for about a minute. Then increase the speed and mix for a couple of minutes until thick and light brown in color.

Pour in prepared pan and bake for about 25 minutes.

Take cake out of oven and cover with mini marshmallows. You might not need the entire bag, but make sure you cover the cake completely.

Put cake back in oven for 3 minutes. Take out when marshmallows are melted and just the faintest bit brown on top. You don’t want to overly toast them because it will make the marshmallows tough and the cake overdone.

Let the cake cool slightly. With a fork or knife, pull the marshmallows slightly away from the edges of the pan. It will make it easier to get the cake out when you cut it later.

To make the icing, mix the powdered sugar, melted butter, and cocoa powder. Add half-and-half as needed to get correct frosting constency. Note: you want this frosting to be a little on the thinner side. Use low speed until the powdered sugar is incorporated. Then increase the speed to completely mix everything together.

Drop spoonfuls of the icing over the cake. It will melt from the heat of the cake. Smooth the icing over the surface of the cake, noting that it will be somewhat bumpy due to the texture of the marshmallows.

Allow to cool completely. This will take a while. I prefer to make the cake the night before, so it will have plenty of time to cool. You can speed up the process by putting the cake in the refrigerator.

5 Comments

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iamwhatiam on 12.10.2009

Making this today for a friend who get this- is moving to Mississippi. I thought it was clever of me! Looks delish, though- cant wait to dig in! Thanks for the recipe!

J

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ADashOfInsanity on 7.23.2009

Oh my…..I just added the few ingredients I don’t have on hand so I can make this. I may swoon!

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amyestelle on 7.22.2009

Kate good job getting another popular recipe. did you make this one for thursday night staff meeting??

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bramble on 7.22.2009

The cake looks great and I love the cake stand!!

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Ree | The Pioneer Woman on 6.29.2009

Kate, this looks soooo yummy. I love marshmallows in chocolate desserts.

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