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4.67 from 3 votes

Mississippi Mud Cake

Mississippi mud cake is a rich chocolate cake topped with toasted marshmallows, crunchy pecans, and warm chocolate frosting.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: mississippi mud cake
Servings: 12 servings
Calories: 555kcal

Ingredients

Cake

  • 1 box Devils food cake mix
  • 1 cup flour
  • ½ cup sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 1 cup hot water
  • ½ cup olive oil or vegetable oil

Topping

  • 1 package (10 ounces) mini marshmallows
  • 8 tablespoons butter
  • 6 tablespoons whole milk
  • ¼ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup chopped pecans, toasted (optional)

Instructions

  • Preheat your oven to 350 degrees F and grease a 9x13 cake pan.
  • Start by making the cake batter. Add the cake mix, flour, and sugar to a bowl and whisk together.
    1 box Devils food cake mix, 1 cup flour, ½ cup sugar
  • Stir in the sour cream, vanilla, eggs, water and vegetable oil. Whisk until the batter is thick and smooth. Pour the batter into the greased pan and spread the batter so it is even inside the pan.
    1 cup sour cream, 1 tablespoon vanilla extract, 3 eggs, 1 cup hot water, ½ cup olive oil or vegetable oil
  • Bake the cake for 30 minutes. A toothpick inserted into the center of the cake should come out cleanly.
  • Sprinkle the marshmallows over the top of the hot cake, making an even layer. Place the cake back in the oven for 3 minutes to melt the marshmallows slightly.
    1 package (10 ounces) mini marshmallows
  • While the cake cools, make the frosting. Add the butter to a small pot and melt over medium heat.
    8 tablespoons butter
  • Whisk the milk and cocoa powder into the melted butter then bring the mix to a simmer. Simmer for one minute while whisking.
    6 tablespoons whole milk, ¼ cup unsweetened cocoa powder
  • Pour the chocolate butter mixture into a medium-sized bowl then add the powdered sugar, vanilla, and salt. Use an electric mixer to beat the frosting until it is smooth and thick.
    3 cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
  • Spread the chocolate frosting over the top of the cake, coating the marshmallow completely.
  • Sprinkle the pecans onto the cake, if using, then slice and enjoy!
    1 cup chopped pecans, toasted (optional)

Nutrition

Calories: 555kcal | Carbohydrates: 75g | Protein: 6g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 431mg | Potassium: 213mg | Fiber: 2g | Sugar: 53g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 3mg