Mississippi Mud Cake
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.
Servings: 12 pieces
Ingredients
- 2 cups flour
- 2 cups sugar granulated
- ½ cup cocoa unsweetened
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup oil vegetable, or canola
- 2 eggs room temperature
- 1 tsp 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 Tbsp heavy cream
- 3 Tbsp cocoa powder
- 1 tsp vanilla extract
- 2-3 cups powdered sugar
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.