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Mississippi Mud Cake

Country.Chef's picture
For mud cake
  Butter/Margarine 3⁄4 Cup (12 tbs) (Use 1 1/2 Sticks)
  Granulated sugar 1 3⁄4 Cup (28 tbs)
  Unsweetened cocoa 3⁄4 Cup (12 tbs)
  Eggs 4 Large
  Vanilla extract 2 Teaspoon
  Salt 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Pecans 1⁄2 Cup (8 tbs), chopped
  Sweetened flaked coconut 1⁄2 Cup (8 tbs)
  Mini marshmallows 3 Cup (48 tbs)
For fudge topping
  Butter/Margarine 5 Tablespoon
  Unsweetened chocolate square 1 Ounce (1 Ounce Per Square)
  Unsweetened cocoa 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Evaporated milk/Heavy / whipping cream 1⁄4 Cup (4 tbs) (Not Sweetened Condensed Milk)
  Vanilla extract 1 Teaspoon
  Confectioners sugar 1 Cup (16 tbs)
  Pecans 1⁄2 Cup (8 tbs), coarsely broken
  Sweetened flaked coconut 1⁄4 Cup (4 tbs)

1. Preheat oven to 350°F. Grease and flour 13" by 9" baking pan.
2. Prepare mud cake: In 3-quart saucepan, melt butter over low heat, stirring occasionally. With wire whisk, beat in granulated sugar and cocoa. Remove from heat. Beat in eggs, one at a time; beat in vanilla and salt until well blended. With wooden spoon, stir in flour just until blended. Stir in pecans and coconut (batter will be thick).
3. Spread batter in prepared pan. Bake 25 minutes. Remove pan from oven; sprinkle marshmallows in even layer on top of cake. Return to oven and bake until marshmallows are puffed and golden, about 10 minutes. Cool completely in pan on wire rack.
4. When cake is cool, prepare fudge topping: In 2-quart saucepan, melt butter and chocolate over low heat, stirring frequently until smooth. With wire whisk, stir in cocoa and salt until smooth and blended. Stir in evaporated milk and vanilla (mixture will be thick); beat in confectioners' sugar until blended. Pour hot topping over cooled cake.
5. Cool fudge-topped cake 20 minutes; sprinkle pecans and coconut over top. Serve at room temperature, or refrigerate to serve chilled later. To store, leave cake in pan and wrap. To serve, cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1165 Calories from Fat 413

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 21.2 g106%

Trans Fat 0 g

Cholesterol 173.6 mg57.9%

Sodium 289.6 mg12.1%

Total Carbohydrates 175 g58.4%

Dietary Fiber 16 g64%

Sugars 109.7 g

Protein 19 g37.1%

Vitamin A 18.2% Vitamin C 0.63%

Calcium 6.2% Iron 15.2%

*Based on a 2000 Calorie diet

Mississippi Mud Cake Recipe