Mississippi Mud Sheet Cake
Dive into the decadence of a Mississippi Mud Sheet Cake, a Southern classic that combines rich chocolate cake, gooey marshmallows, and a luscious cocoa frosting in one irresistible dessert. Perfectly baked in a 9x13-inch pan, this easy-to-make crowd-pleaser starts with a moist, buttery cocoa cake base, generously topped with a layer of melted mini marshmallows and finished with a silky chocolate glaze that seeps into every crevice. With just 20 minutes of prep time and a quick bake, this indulgent treat is ideal for gatherings, potlucks, or any occasion that calls for comforting chocolate bliss. Keywords: Mississippi Mud Cake recipe, chocolate sheet cake, marshmallow frosting cake, Southern dessert recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 10 ounces mini marshmallows
- 3 cups powdered sugar
- 0.5 cup unsalted butter (for frosting)
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.25 cup whole milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, cream together the melted unsalted butter and granulated sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until well combined and stir in the vanilla extract.
Pour the batter into the prepared baking dish 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 evenly over the top. Return the cake to the oven for 3-5 minutes, until the marshmallows are softened and slightly melted.
While the marshmallows are melting, prepare the frosting. In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk until smooth.
Remove the saucepan from the heat and gradually whisk in the powdered sugar until the frosting is thick and pourable. Stir in the vanilla extract.
Remove the cake from the oven and pour the warm frosting evenly over the melted marshmallows. Spread gently to cover the top without disturbing the marshmallows too much.
Allow the cake to cool completely before slicing into squares. Serve and enjoy!
Nutrition Facts
Calories |
6863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 136.1 g | 680% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1271 mg | 424% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 1218.0 g | 443% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 925.6 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 552 mg | 42% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2613 mg | 56% | |
*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.
