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Mississippi Mud Cake

A rich, decadent chocolate cake layered with gooey marshmallow creme and topped with luscious chocolate icing. This Southern classic is ultra-fudgy, nutty, and wonderfully messy in the best way.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Baked Goods, Chocolate Desserts, Dessert, Holiday Treats, Southern Classics
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups butter softened, divided
  • 1/2 cup unsweetened cocoa powder for cake batter
  • 2 cups white sugar
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups walnuts chopped
  • 2 tsp vanilla extract divided
  • 7 oz marshmallow creme 1 jar
  • 1/2 cup milk
  • 3 cups confectioners' sugar
  • 1/3 cup unsweetened cocoa powder for icing

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch cake pan.
  2. In a large saucepan over low heat, melt 1 cup butter with 1/2 cup cocoa powder, stirring frequently.
  3. Remove from heat and beat in sugar. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, combine flour, baking powder, and salt. Stir into cocoa mixture, then mix in walnuts and 1 teaspoon vanilla extract.
  5. Pour batter into prepared pan and bake for 35–45 minutes, until a toothpick inserted comes out clean.
  6. Spread marshmallow creme evenly over the hot cake immediately after removing from oven.
  7. For the icing, beat together remaining butter, cocoa powder, vanilla extract, milk, and confectioners' sugar until smooth.
  8. Spoon icing over the marshmallow layer while cake is still hot and spread gently. Cool before slicing and serving.

Notes

Pecans can be substituted for walnuts. Serve slightly warm for an extra gooey texture.