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Mississippi Mud Cake recipe

Absolutely nothing low-cal about this densechocolate nut cake, topped with layers of marshmallow and chocolateicing. It has a rich, chocolatey taste as thick as mud and lusciouslyrich to boot!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Mississippi Mud Cake

Cake:2 cups granulated sugar1 cup butter, softened1 1/3 cups sweetened flaked coconut4 large eggs1/3 cup unsweetened cocoa powder1 1/2 cups chopped pecans1 1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon vanilla extract1 (12-ounce) jar marshmallow cremeChocolate Icing:1/3 cup unsweetened cocoa powder3 3/4 cups powdered sugar1/2 cup butter, softened1 teaspoon vanilla extract3 tablespoons 2% milk

  • Preheat oven to 350°F (175°C).Lightly grease one 13 x 9 x 2-inch bakingpan.
  • Cream together the cocoa, white sugarand butter until light and fluffy.Add the eggs and vanilla and beat well.
  • Mix flour, baking powder, coconut, andchopped pecans together. Stir flourmixture into the egg mixture untiljust combined. Pour batter into the preparedpan.
  • Bake 45 to 50 minutes, or until cake testsdone when wooden pick inserted in centercomes out clean.
  • Spread marshmallow cream over top of hotcake. Cool cake completely and frostwith the chocolate icing.
  • For Chocolate Icing: In a medium bowlcream together the cocoa, powderedsugar, butter, vanilla and milk, adding more milk if necessary.Spread on cooled cake.

    Makes 15 servings.

    Nutritional Information Per Serving (1/15of recipe): 524.9 calories; 50% calories from fat; 30.5g totalfat; 105.4mg cholesterol; 219.2mg sodium; 166.9mg potassium;61.8g carbohydrates; 2.9g fiber; 41.6g sugar; 58.9g net carbs;5.4g protein.

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