Mississippi Mud Cake


  • 1 cup melted butter (or 1 stick of butter and 1 stick of margarine)
  • 2 cups of sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon of salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1 bag of miniature marshmallows (10.5 ounces)
  • 1 packet powdered sugar, sifted
  • 1/2 teaspoon milk
  • 1/4 tbsp. softened butter
  • 1/3 c. unsweetened cocoa


  1. Preheat the oven to 350° degrees
  2. In a large bowl, whisk together the melted butter and the next 5 ingredients.
  3. Stir in flour and chopped pecans.
  4. Spread the dough (it will be thick) in a greased and floured 15 x 10-inch jelly pan (or use a deep dish cookie sheet).
  5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Note: Reduce the temperature by 25 degrees if using a dark baking pan.
  6. Remove from oven; cover hot cake evenly with marshmallows.
  7. Return to oven and bake for 5 minutes.
  8. Prepare the chocolate frosting: Beat all ingredients together with an electric mixer until smooth.
  9. Pour the chocolate icing over the hot cake.
  10. Let the cake cool completely before cutting into squares!

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