Mississippi Mud Cake IV

Mississippi Mud Cake IV

11

"A chocolate cake with the down home flavors of nuts and marshmallows. Here's some 'mud' you'll WANT tracked into your kitchen!"
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Ingredients

1 h servings 392 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium-size mixing bowl, mix the flour, baking powder, 1/3 cup cocoa powder and 1/4 teaspoon salt together and set aside.
  2. In a large bowl, cream together 1 cup of butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 teaspoons vanilla. Add the flour mixture and mix until combined. Finally, fold in 1 cup chopped nuts.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and spread marshmallows on top. Return to oven for 10 minutes or until marshmallow are melted. Allow to cool before frosting.
  4. To Make Frosting: In a medium mixing bowl, combine 1/2 cup butter, 1/3 cup cocoa, confectioners sugar, evaporated milk, vanilla and pinch of salt. Mix until smooth and spread on cake, then sprinkle with 1 cup chopped nuts.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

The marshmallows are not suppose to melt just get soft. After adding marshmallows to top and returning to oven watch carefully, may not need a total of 10 minutes. Don't let the marshmallows bro...

Most helpful critical review

This cake was a total disaster. Marshmallows didn't melt, but formed a crust on top of cake, that made it tough to cut and chew. No one could eat more than one bite.

The marshmallows are not suppose to melt just get soft. After adding marshmallows to top and returning to oven watch carefully, may not need a total of 10 minutes. Don't let the marshmallows bro...

This cake was a total disaster. Marshmallows didn't melt, but formed a crust on top of cake, that made it tough to cut and chew. No one could eat more than one bite.

I had never baked a cake like this before. My family and friends can't get enough! Everyone requests it for all the holidays and gatherings. Thanks!!!!

Perfectly wonderful with rave reviews! I used self-rising flour which eliminated the need for baking powder and salt. I toasted the walnuts. This is not a "cake-like" consistency but Mississi...

This is the best, my mom made this when I was growing up. Melts in your mouth!!!!!!

This was extremely sweet, in fact, too sweet for me. But, I took it to a potluck and everyone else seemed to like it, hence the 4 star review.

Delicious. I made it for my daughter's 20th birthday and because she doesn't care for walnuts and her father's allergic to them, I left them out.

My daughter and I loved it and my husband ( who is not a big chocolated fan) loved it, too. I used pecans and I did use 1/2 cup cocoa and only 3 cups confectioners sugar in the frosting. I also ...

Great recipe...delicious!!