Mississippi Mud Cake Iv
Indulge in the rich, chocolatey decadence of Mississippi Mud Cake IV—a timeless Southern dessert that’s as indulgent as it is nostalgic. This fudgy, moist cake layers every bite with complex textures and flavors, from its cocoa-infused base to the gooey blanket of melted mini marshmallows. A luscious, homemade chocolate frosting poured over the top ties it all together for a dessert that’s impossible to resist. Simple ingredients like unsalted butter, cocoa powder, and vanilla extract come together to create a show-stopping treat. Perfect for potlucks, holiday gatherings, or simply satisfying your sweet tooth, this cake serves 12 and promises to be a crowd-pleaser. Make sure to let it cool fully to reveal neat, irresistible squares of marshmallow-topped perfection!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 cups mini marshmallows
- 3 cups confectioners' sugar
- 0.5 cup unsweetened cocoa powder (for frosting)
- 0.25 cup unsalted butter (for frosting)
- 0.25 cup whole milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the flour, 1/4 cup cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately sprinkle the mini marshmallows over the top, covering the entire surface. Return the cake to the oven for 3-5 minutes, or until the marshmallows are softened.
To make the frosting, whisk together the confectioners' sugar and 1/2 cup cocoa powder in a medium bowl.
Melt 1/4 cup butter in a small saucepan over low heat. Stir in the milk and bring the mixture to a gentle simmer.
Remove from heat and stir in 1 teaspoon of vanilla extract.
Gradually add the wet mixture to the cocoa-sugar mixture, whisking until smooth and thickened.
Pour the warm frosting evenly over the marshmallow-topped cake, spreading it gently to cover.
Allow the cake to cool completely before cutting into squares and serving.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 75.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
