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I always whip up Mississippi Mud Cake when I've gotta wow a crowd with almost no effort. That thick chocolate base, melted marshmallows on top, and the bite from toasted nuts grab everybody's attention at family gatherings or holidays. It’s got major showstopper vibes, but making it really can’t get any easier. Even if you don’t bake much, you’ll have a fudgy treat everyone remembers.
I made this for a birthday once, and since then, it’s joined just about every family celebration. Every time the cake puffs up under those marshmallows, I can’t help but think of everyone laughing in the kitchen while it bakes.
Decadent Ingredients
- Pecans or walnuts: Nutty flavor and crunchy layer Toast them first to bring out extra yum Pick ones with no hard bits
- Mini marshmallows: Melt over the cake for a gooey, toasty top Use fresh marshmallows so they'll puff up nicely
- Vanilla extract: Rounds out the chocolate flavor Real vanilla gives extra-rich taste
- Large eggs: Help hold the batter together Let them reach room temp so they mix easily
- Unsalted butter: Adds maximum flavor and keeps it soft Go for butter with just cream, nothing else
- Granulated sugar: Makes the cake moist and sweet If available, superfine sugar blends fast
- Baking powder: Gives some lift so the cake isn’t too dense Make sure it’s fresh—that’s key for rising
- Unsweetened cocoa powder: Packs in big chocolate taste Dutch-process brands work best
- All-purpose flour: Creates the cake base and keeps it together Unbleached flour works great for texture
Easy-to-Follow Steps
- Finish with a chocolate glaze:
- In a safe bowl for the microwave, melt your chocolate chips with some butter Mix until smooth and shiny Drizzle the glaze across the whole top while marshmallows are still toasty
- Add marshmallows and return to oven:
- As soon as the cake’s out, toss mini marshmallows over every inch of the hot cake Pop it back in for 5 minutes so they puff up and get golden Watch closely so they don’t burn
- Bake the cake:
- Scoop your batter into the greased dish Smooth it out gently Bake 25-30 minutes Pull out when a toothpick comes away a little sticky with crumbs
- Unite wet and dry components:
- Dump wet stuff into the bowl with dry Stir together just until everything's moist and mixed Don’t beat it too much or cake gets tough
- Combine wet ingredients:
- Barely melt butter then let it cool In a fresh bowl, whisk melted butter, eggs, and vanilla until no egg bits show
- Mix the dry ingredients:
- Grab a big bowl and mix together flour, sugar, cocoa powder, baking powder Whisk good so cocoa and sugar spread all through
- Prepare and preheat:
- Crank your oven up to 350°F Grease a baking pan all the way (I love glass or ceramic so nothing sticks)
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The chocolate drizzle always takes me back to licking spoons in my mom’s kitchen as a kid Whenever I’m melting those chips, I sneak a few for myself—baker’s treat
Storage Hints
Make sure the cake’s totally cool before you stash it away Cut into bars, pop them in a container with a lid, and leave them on the counter for up to three days If you want them around even longer, the fridge works—just let them come back to room temp before eating (the chocolate flavor gets way better) For freezing, wrap squares in wax paper then foil—they stay fresh for ages
Swap-Out Ideas
No nuts or want nut-free Just sprinkle on extra marshmallows or throw on a handful of chocolate chips instead Got no butter Try coconut oil—your cake will taste a bit different but still awesome Hate marshmallows Use shredded coconut or more chocolate chips for a gooey topping
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Fun Serving Ideas
If you want to feel fancy, serve the cake a little warm with a scoop of vanilla ice cream or a big spoonful of whipped cream Goes awesome with coffee or just a cold glass of milk Sometimes I dust cocoa over the top or toss on a cherry if people are coming over
Tradition and Story
This sweet classic comes from the South and probably got its name because it looks like the muddy banks of the Mississippi The layers show off how much people there love treating friends and family to simple, over-the-top desserts You’ll see it in old community cookbooks and on Southern tables everywhere
Recipe FAQs
- → Can I use other kinds of nuts in this cake?
Walnuts and pecans are both classic picks with great crunch and flavor, but you can swap in whichever nuts you like best or skip them if you want to leave out nuts.
- → What's the secret to getting really soft marshmallows on top?
Toss some mini marshmallows over your baked cake, pop it back in the oven for around 5 minutes, and wait for those mallows to puff and get a little golden.
- → Is it OK to get this ready ahead of time?
Totally! Bake it beforehand and keep it in a tight container. For gooey topping, warm it up a little before slicing in.
- → What can I add instead of nuts for a different twist?
Switch it up with chocolate chips, dried fruit, or coconut shreds—these bring new flavors and fun textures too.
- → Can I use coffee to bump up the chocolate flavor?
Yep! Just a teaspoon of espresso powder makes the chocolate pop even more, but nobody will really taste the coffee itself.