This is the most indulgent chocolate treat you’ll ever make. Layers of fudgy cake, gooey marshmallows, and rich chocolate frosting make it a true showstopper. Perfect for birthdays, holidays, or any time you need to wow a crowd!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs (room temperature, slightly beaten)
- 1½ cups all-purpose flour (sifted for a smoother batter)
- 1 dash salt (about 1/8 tsp)
- 1 teaspoon pure vanilla extract
- 1½ cups chopped pecans (optional, toasted for extra flavor)
- 4 cups mini marshmallows (don’t skimp!)
For the Chocolate Frosting:
- 1 (16-ounce) package powdered sugar (sifted for a lump-free finish)
- ½ cup whole milk (start with less and add more if needed)
- ⅓ cup unsweetened cocoa powder
- ¼ cup (½ stick) unsalted butter (softened to room temperature)
- 1 teaspoon vanilla extract (optional, for extra depth of flavor)
Detailed Instructions
1. Preheat the Oven:
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, or line with parchment paper for easy cleanup.
2. Prepare the Cake Batter:
- Melt the butter in a medium saucepan over medium heat. Stir in the ½ cup cocoa powder until smooth and well blended.
- Remove the pan from heat and transfer the mixture to a large mixing bowl.
- Gradually add 2 cups of granulated sugar to the butter-cocoa mixture, stirring until the sugar dissolves slightly.
- Add the eggs, one at a time, whisking after each addition to ensure they’re fully incorporated.
- Stir in the vanilla extract for added richness.
- In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- If using, fold in the chopped pecans for a nutty crunch.
3. Bake the Cake:
- Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
4. Add the Marshmallows:
- Remove the cake from the oven and immediately sprinkle the mini marshmallows over the top, covering the cake completely. The residual heat will begin to melt them, creating a gooey layer. Let the cake cool on a wire rack.
5. Make the Chocolate Frosting:
- In a mixing bowl, combine powdered sugar, cocoa powder, and softened butter.
- Add the milk slowly, starting with ¼ cup, and beat with an electric mixer on low speed until smooth and creamy. If the frosting is too thick, add a tablespoon of milk at a time. If it’s too thin, add more powdered sugar.
- For an extra burst of flavor, stir in vanilla extract.
6. Frost the Cake:
- Once the cake and marshmallows are fully cooled (this is important to avoid melting the frosting), pour the frosting over the marshmallow layer. Use an offset spatula to spread it evenly.
7. Let it Set:
- Allow the frosting to set at room temperature for about 30 minutes before slicing. This ensures clean cuts and prevents the layers from sliding.
Serving Tips:
- Slice with care: Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices.
- Pair with: Serve with a scoop of vanilla ice cream or a drizzle of caramel for an extra indulgent treat.
Storage Tips:
- Room temperature: Cover tightly and store for up to 3 days.
- Refrigeration: If keeping for longer, cover and refrigerate for up to a week. Allow slices to come to room temperature before serving for the best flavor and texture.
Pro Tips for Success
- Toast the pecans before adding them to the batter for a deeper, nuttier flavor.
- Keep an eye on the frosting consistency. It should be smooth enough to spread but thick enough to hold its shape.
- Cool completely: Make sure the cake is completely cool before adding the frosting to prevent it from melting.
Your daughter did an amazing job making this dessert—it’s no small feat to create such a delicious and perfectly layered Mississippi Mud Cake! She should be so proud of her baking skills! 🥳🍫