Hershey's ® Mississippi Mud Cake

Hershey's ® Mississippi Mud Cake

16

"Warm chocolate pecan cake is topped with marshmallows then covered with cocoa-flavored buttercream frosting."
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Ingredients

servings 506 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 75.4g
  • 24%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 151 mg
  • 6%

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. Heat oven to 350 F. Grease 13x9x2-inch baking pan.
  2. In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan.
  3. Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares. 12 to 15 servings.
  4. One-Bowl Buttercream Frosting: In small bowl, beat butter. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
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Reviews

16
  1. 17 Ratings

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Most helpful positive review

This was really good. Make sure it is thoroughly cooled and set before you try to slice other wise it is a sticky mess, but it is a wonderful tasting mess!

Most helpful critical review

I was disappointed with this one. The topping was too sweet (and I love sweet stuff), and the bottom part wasn't thick enough. A good idea, but not quite right.

This was really good. Make sure it is thoroughly cooled and set before you try to slice other wise it is a sticky mess, but it is a wonderful tasting mess!

Very Good...just like my mother's recipe. I let the marshmellows get a little too soft, so when I poured the frosting on top, it all mixed together...oh, well, still tasted GREAT!!

Very rich and moist but sooooo good. The buttercrean frosting WILL melt into the marshmallows but thats ok, for it doesn't hurt the taste at all. A keeper for sure.

I was disappointed with this one. The topping was too sweet (and I love sweet stuff), and the bottom part wasn't thick enough. A good idea, but not quite right.

I finally found the recipe from my childhood and it's better than I remember. This is similar to sheet cake, something your grandma made when you were a kid and you haven't had in many years.

Very VERY rich. Extremely rich. Found it difficult to spread the icing onto the melted marshmellows, so I just blended in the icing with the marshmellows and threw some extra pecans on top. Pret...

I thought the cake layer itself was just a teeny bit dry, but altogether, mixed with the gooey marshamallow creme and the fudge-like frosting, it was absolutely delicious. One of my friends com...

I am from Mississippi so you see this cake alot, but this is the best I have tried yet. I will make it agian!

What can I say other than fabulous? I made this for a youth swim party and they practically devoured it. The gooey marshmallow and icing topping is great for any kid or kid at heart. I will defi...