Description
A rich and indulgent Mississippi Mud Cake featuring a moist chocolate cake base topped with gooey mini marshmallows and a luscious homemade chocolate frosting. Perfect for chocolate lovers seeking a comforting dessert with layers of delightful textures and flavors.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 cup water
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups mini marshmallows
Frosting Ingredients
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/4 cup cocoa powder
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the chocolate cake mix, melted butter, water, eggs, and vanilla extract. Stir until the batter is smooth and well blended with no lumps.
- Bake the Cake: Pour the prepared batter evenly into the greased baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Add Marshmallows: Once baked, remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top of the hot cake.
- Melt Marshmallows: Return the cake to the oven for about 5 minutes, allowing the marshmallows to puff up and become lightly golden but not browned.
- Prepare Frosting Base: While the marshmallows are melting, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in the cocoa powder and milk, bringing the mixture to a gentle simmer.
- Finish Frosting: Remove the saucepan from heat. Whisk in powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and glossy.
- Frost the Cake: After the cake has cooled for about 10 minutes, pour the warm frosting evenly over the marshmallow layer. Spread gently with a spatula to cover the surface completely.
- Cool and Serve: Allow the cake to cool completely to set the frosting before slicing. Serve and enjoy this indulgent chocolate delight.
Notes
- This recipe uses a boxed cake mix for convenience but can be adjusted to homemade chocolate cake batter if preferred.
- Ensure marshmallows are added right after baking to melt properly on contact with the hot cake.
- For a richer frosting, you can substitute milk with heavy cream.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Allow the cake to cool completely before slicing to avoid messy cutting.
