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Mississippi Mud Cake II

"This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love."
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servings 333 cals
Original recipe yields 24 servings (1 -9x13 inch cake)


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
  2. In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
  3. Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
  5. To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

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Read all reviews 45
  1. 49 Ratings

Most helpful positive review

Awesome Cake, made it for a family get together and everyone loved it. The only thing i changed was substituting pecans for the walnuts. And I will probably only bake it 30 minutes the next time...

Most helpful critical review

This is not really cake but rather a brownie with a sweet frosting. I have a true sweet tooth and this was too sweet for me.

Most helpful
Most positive
Least positive

Awesome Cake, made it for a family get together and everyone loved it. The only thing i changed was substituting pecans for the walnuts. And I will probably only bake it 30 minutes the next time...

These really should be called mississippi mud brownies. They are so dense and thick - just like the perfect brownie. My boyfriend and I absolutely LOVED this recipe. I may use the base "cake"...

I made this cake for my husband's birthday and everyone that ate any wanted the recipe. It is absolutely delicious.

This is really more like a brownie than a cake. It is pretty dense, really chewy... and really fabulous! I'd definitely make it again. I made this recipe exactly as noted, except I also ground u...

4.5 stars! But three things: 1) I forgot the nuts; 2) I made it the night before and served it cold -- which I loved; and 3) I was appalled by the amount of sugar in this recipe and had to reduc...

I have been searching for this recipe, it is very close to one my grandma used to make! Thank You, it's awesome!

Made this recipe exactly as stated, so good and easy! If I don't have nuts on had, I just substitute coconut. I think it's a little bit better with coconut :)

I love this cake. It seemed a little more like a brownie. It didn't rise very high but gosh it is a great sweet. I might bake it a less then the 35 minutes. I left out the nuts because some ...

Great recipe. I made this the first time last May for my son's teachers. I didn't try it since it was a gift but they loved it. However, the icing seemed thin with lumps of butter. Apparentl...