Mississippi Mud Cake

5 from 1 vote

This Mississippi Mud Cake is a moist chocolate sheet cake that is covered in melted marshmallows and is topped with a creamy chocolate fudge frosting.

Prep Time10

Cook Time30

Chill Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: mississippi mud cake

Servings: pieces

Calories: 570kcal

Author: Jill

Ingredients

2 cups flour
2 cups granulated sugar
½ cup cocoa powder unsweetened
2 teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup milk whole
¼ cup sour cream
1 cup water boiling
10 oz marshmallows mini

Chocolate Frosting

½ cup butter salted, softened
6 Tablespoon heavy cream
3 Tablespoon cocoa powder
1 teaspoon vanilla extract
2-3 cups powdered sugar

Topping

chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350 F. Lightly grease a 9x13 baking pan.
In a medium mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using an electric mixer, combine oil, eggs, vanilla, milk, and sour cream until combined. Do not overmix.
On low speed, slowly add the boiling water. Beat on high speed for 1 minute. Add the dry ingredients to wet ingredients, and mix until fully combined.
Pour batter into prepared cake pan and bake for 30 minutes until toothpick comes out clean.
Remove cake from oven. Sprinkle the top with mini marshmallows and return to the oven for 2 minutes or until the marshmallows are puffy and slightly melted. Remove from oven and allow to cool completely.
In a small saucepan, melt butter. Gradually add heavy cream and cocoa powder. Cook for about 2 minutes stirring constantly.
Remove from heat and add vanilla and powdered sugar using a whisk. Beat until smooth. Immediately drizzle over the cooled cake. Refrigerate for 25-30 minutes until frosting has set.

Notes

Store in an airtight container at room temperature for 3-4 days.

Nutrition