Mississippi Mud Cake
Mississippi Mud Cake is one of my favorite southern sheet cakes. It's a rich and moist chocolate cake covered with gooey marshmallows, crunchy pecans, and a fudge icicng. Dessert doesn't get any better than this.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teapsoon salt
- 3/4 cup vegetable oil
- 2 large eggs
- 1 1/2 teapsoons vanilla extract
- 6 tablespoons whole milk
- 1/3 cup sour cream
- 1 cup boiling water
- 2 1/2 cups mini marshmallows
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup chopped toasted pecans
Preheat oven to 350 degrees and spray a 9x13-inch pan with baking spray.
Whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
Add oil, eggs, vanilla extract, whole milk, and sour cream. Use a hand-held mixer to mix until combined.
Add boiling water and beat on high for 1 minute. Pour batter into prepared pan. Bake for 30 minutes or until the top feels firm when you gently press down on top.
Sprinkle marshmallows on top. Return to oven for 2 minutes. Let cake cool.
To make icing, combine butter, cocoa powder, and milk in a large saucepan. Heat over medium heat until butter is melted. Stir and cook for 1 minute.
Whisk in powdered sugar 1 cup at a time. Whisk in vanilla extract.
Slowly pour icing over cooled cake. Sprinkle with pecans.
Cut into squares and serve.
Calories: 519kcal | Carbohydrates: 79g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 253mg | Potassium: 171mg | Fiber: 3g | Sugar: 60g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg