Mississippi Mud Cake I Recipe - Allrecipes.com
Mississippi Mud Cake I Recipe

Mississippi Mud Cake I

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"This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
  2. Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
  3. Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
  5. To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Yes indeed...this is a very rich cake. I love chocolate and marshmallow cream and they pair up perfectly in this dessert. My son loves sweets as much as I do, but he can only eat a small portion of this...as it is very rich!! If you find your icing difficult to spread...zap it in the microwave for a few seconds, and it'll spread like butter. Thanks Amy.

 
Most Helpful Critical Review
Apr 30, 2004

This turned out very dry, even though I only baked it for 25 minutes. Shouldn't it have some liquid in it besides the eggs? Don't know what I did wrong, but wouldn't make it again.

 

26 Ratings

Nov 24, 2005

I USED THIS RECIPE 4 YEARS AGO AND EVERYONE LOVED IT FOR THANKSGIVING. I DIND'T MAKE IT THE NEXT YEAR AND I HEARD ABOUT IT. SO IVE HAD TO MAKE IT EVER SINCE THEN. INSTANT HOLLIDAY TRADITION! AND FOR THE PEOPLE THAT SAY ITS TOO DRY TRY ABOUT ONE THIRD CUP VEGETABLE OIL.

 
Feb 21, 2003

Quite good. I had a recipe similar, but it disappeared; this is much better! I didn't use as much marshmallow fluff as the recipe called for, and it was HARD to spread the chocolate frosting over the marshmallow, but never mind, it was great!

 
Nov 16, 2010

I can't believe this recipe isn't more popular! My mom has had this recipe forever, and it's wonderful! I added 1/2 tsp salt to the batter and used a 1/2 c cocoa in it (i like more chocolate flavor). The marshmallow creme in the small jar is 7 oz, so you'll have to buy 2 for the whole recipe. I baked this at 325 for exactly 35 minutes, and it came out perfect. This is one of my hubby's favorite, and it never dissappoints! Chocolately, marshmallowy, and sweet.

 
Aug 29, 2002

I took this to a luncheon and everyone loved it!

 
Dec 04, 2003

Very good! My family and friends really enjoyed it. Thanks

 
Nov 03, 2011

My dad loves this cake. I made it for him for christmas and he ate the whole thing in a couple of days! I made it the first time exactly like the recipe and I found that spreading the marshmallow creme was very hard and the cake kept tearing. I did it again and used mini marshmallows. If you put them on right when you take it out of the oven and then cover the pan with something, the marshmallows will melt and it will be really easy to spread the icing. Hope you like it!

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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