Mississippi Mud Cake: A Rich and Decadent Southern Classic
If you’re a chocolate lover, then Mississippi Mud Cake is the dessert of your dreams. This classic Southern treat is known for its rich, gooey texture and indulgent flavors. Named for its resemblance to the thick, dark mud of the Mississippi River, this cake is a delightful mess of chocolate, marshmallows, and pecans. Whether you’re making it for a family gathering or just to satisfy a sweet craving, this cake is sure to impress.
The History Behind Mississippi Mud Cake
The origins of Mississippi Mud Cake trace back to the Southern United States, where rich and comforting desserts are a staple. While the exact history is debated, many believe it became popular in the mid-20th century when home bakers started experimenting with chocolate cakes and marshmallow toppings. Over time, variations of the recipe have emerged, but the core elements remain the same: a fudgy chocolate cake base, a layer of gooey marshmallows, and a decadent chocolate glaze.
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Why You’ll Love This Cake
Mississippi Mud Cake is the perfect combination of textures and flavors. The fudgy chocolate base pairs beautifully with the gooey marshmallows and smooth, rich glaze. It’s an easy-to-make, crowd-pleasing dessert that brings a touch of Southern comfort to any occasion.
So, whether you’re indulging in nostalgia or trying this cake for the first time, Mississippi Mud Cake is a must-try for any dessert enthusiast. Enjoy every decadent bite!
Mississippi Mud Cake
Ingredients
- 1 cup butter or oleo
- 4 eggs
- 1 1/2 cups sifted all purpose flour
- 1/3 cup cocoa
- 1 cup coarsely chopped walnuts
- 1 jar 13-oz. marshmallow creme
- 1 cup flaked coconut
- 2 cups sugar
- 1 tsp. vanilla
- 1 tsp. soda
- FROSTING
- 1/2 cup butter or oleo softened
- 6 Tbsp. milk
- 1/3 cup cocoa
- 1 1- lb. box confectioners’ sugar
Instructions
- In large bowl, mixing at high speed, beat sugar and oleo until creamy. Add eggs, one at a time, beating well after each addition. Add coconut, flour, cocoa, soda, vanilla and walnuts. Stir with a large spoon until well mixed. This is a heavy batter. Do not beat. Spread batter in a greased 9x13x2-inch pan. Bake at 350 degrees for 35 minutes. As soon as cake is taken from oven spread marshmallow creme over top of hot cake. Let cool 20 minutes. Mix frosting and spread on top of cake. Sprinkle with walnuts.
Notes
6 Tbsp. milk,
1/3 cup cocoa,
1 1-lb. box confectioners’ sugar, Mix all ingredients together, beating well. Spread on top of cake. Sprinkle with walnuts.