This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Hershey's ® Mississippi Mud Cake

By: HersheysKitchens.com

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

Rate/Review | Read Reviews (16)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9x13 inch pan

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup all-purpose flour
1/3 cup HERSHEY®'S Cocoa Powder
1/2 teaspoon baking powder
1 pinch salt
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY®'S Cocoa Powder
1/3 cup milk
1 teaspoon vanilla extract

Directions

Heat oven to 350 F. Grease 13x9x2-inch baking pan.
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.
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.
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.

Nutritional Information

Amount Per Serving Calories: 506 | Total Fat: 22.1g | Cholesterol: 89mg Powered by ESHA Nutrient Database

ADVERTISE WITH US

reviews custom versions menus people who saved this

view all reviews »

Reviewed on Aug. 2, 2003 by Michael Ramm

Very Good...just like my mother's recipe. I let the marshmellows get a little too soft, so...

Reviewed on Oct. 4, 2004 by K_HUFF

This was really good. Make sure it is thoroughly cooled and set before you try to slice other...

Reviewed on May 6, 2004 by RJJOHNSON

Very rich and moist but sooooo good. The buttercrean frosting WILL melt into the marshmallows...

Reviewed on Dec. 11, 2003 by Dee

I was disappointed with this one. The topping was too sweet (and I love sweet stuff), and the...

Reviewed on Aug. 21, 2004 by TRISHLEATHERWOOD

I finally found the recipe from my childhood and it's better than I remember. This is similar...

Reviewed on May 21, 2003 by OLENSKA

Very VERY rich. Extremely rich. Found it difficult to spread the icing onto the melted...

Reviewed on May 21, 2006 by Nancy K.

I thought the cake layer itself was just a teeny bit dry, but altogether, mixed with the gooey...

Reviewed on Mar. 17, 2006 by Kim W.

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

Reviewed on Sep. 7, 2005 by JESSEANGELA

What can I say other than fabulous? I made this for a youth swim party and they practically...

Reviewed on Aug. 13, 2005 by ALEXIS3700

Supporting Member (Click to learn more about Supporting Membership)

the cake seems a little dry, but I used pecan meal, not chopped pecans.

Recipe Box

Menus

Shopping Lists

See something worth saving?
Register now to save all your favorites in your Recipe Box.

ADVERTISE WITH US

Related Menus

Sorry, there are no related menus here yet.

Try Menu Planner | View Sample Menus »