Mississippi Mud
Servings 12 Servings
Ingredients
- 2 sticks Butter
- ½ cup unsweetened cocoa powder
- 2 cups granulated white sugar
- 4 large eggs room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoon vanilla
- 1 ½ cup chopped pecans
- 1 cup flaked coconut optional
Topping
- 1 7- ounce jar marshmallow crème
Frosting
- 4 cups powdered sugar
- 6-8 tablespoons milk about 1/3 cup
- ½ cup cocoa powder
- ½ cup salted butter melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Use butter or nonstick spray to grease a 9x13 inch cake pan.
- Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in sugar and vanilla.
- In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.
- Whisk in the flour and cocoa (stir in the pecans and coconut as well.)
- Add the butter-flour mixture to the egg mixture and beat well until combined.
- Pour batter into the prepared pan.
- Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
- Meanwhile, prepare the frosting.
Frosting
- In a mixing bowl, melt 1/2 cup of butter in it. Beat in cocoa powder.
- Add vanilla and 2 cups powdered sugar. Beat well.
- Add half of the milk. Add the remaining 2 cups of powdered sugar and beat well. Add more milk as necessary to reach the consistency you like.
- When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top – warm marshmallow creme before spreading it on the cake. To heat, microwave for 15-25 seconds until it has started to puff up over the edge of the jar. Spread while warm.
- Spread the frosting over the warm cake and marshmallow creme. Let stand overnight.
