- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 pinch salt
- 1 ½ cups chopped pecans
- 1 ½ cups mini marshmallows
For the chocolate frosting:
- ½ cup unsalted butter
- ⅓ cup milk
- ¼ cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, cocoa powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until combined. Stay undermixed.
- Fold in the chopped pecans. Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the cake from the oven and sprinkle the mini marshmallows evenly over the top. Return the cake to the oven for 2 to 3 minutes or until the marshmallows are puffed and slightly golden.
- Allow the cake to cool completely in the pan on a wire rack.
- While the cake is cooling, prepare the chocolate frosting. In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder, whisking until smooth. Remove the pan from the heat.
- Gradually add the powdered sugar, one cup at a time, stirring well after each addition. Stir in the vanilla extract until the frosting is smooth and creamy.
- Once the cake has cooled, pour the chocolate frosting over the marshmallow layer, spreading it evenly with a spatula.
- Allow the frosting to set before serving. You can refrigerate the cake for about 1 hour to help the frosting firm up.
- Slice and serve the Mississippi Mud Cake, and enjoy its rich, chocolatey goodness!
