Mississippi Mud Pie Recipe

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Mississippi Mud

Yield: 8-10

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

This delicious cake is a perfect blend of sweetness and rich chocolate flavor. The chopped pecans add a delightful texture and crunch, making every bite even more satisfying.

Ingredients

Chocolate Cake Recipe

• 1 cup boiling water
• 1/2 cup cocoa powder
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup sour cream or buttermilk
• 1 1/2 cups chopped pecans (optional)

Frosting

• 1 package of mini marshmallows
• 3 cups of powdered sugar
• 1/2 cup milk
• 1 cup unsweetened cocoa powder
• 1/4 cup of butter
• 1 1/2 cup of chopped pecans (optional)

Instructions

To prepare cake

1. Preheat oven to 350°F. Lightly grease and line a 9x13" baking pan with parchment paper or foil.
2. In a small bowl, slowly add the boiling water to the cocoa powder, whisking until smooth. Set aside to cool.
3. In another bowl, sift together the flour, baking soda, and baking powder.
4. In a large mixing bowl, cream the shortening (or butter) and sugar together for about 4 minutes on medium speed until light and fluffy, scraping down the sides every minute.
5. Add the eggs, vanilla, and 1 teaspoon of the flour mixture (to prevent curdling). Beat on medium-high speed until fully incorporated.
6. Alternate adding the flour mixture and sour cream (or buttermilk) to the batter:
7. Add 1/2 cup of the flour mixture and mix until just combined.
8. Add 1/4 cup of sour cream (or buttermilk) and mix until just combined.
9. Repeat until all ingredients are incorporated.
10. Stir in the cooled cocoa mixture until just combined.
11. Pour the batter into the prepared 9x13" pan and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

1. While the cake is baking, prepare the frosting.
2. In a large mixing bowl, whisk together the powdered sugar and cocoa powder.
3. Slowly add the melted butter and milk, mixing until smooth.
4. Stir in the chopped pecans, if using.
5. Once the cake is done baking, immediately sprinkle marshmallows over the warm cake.
6. Drizzle the frosting over the marshmallows. Use a spatula to spread it evenly, if needed. Let cool slightly before placing in the fridge.
7. Refrigerate for at least 6 hours. Let warm to room temperature before serving.

Notes

• Any chocolate cake will work with work this recipe.
• For a less sweet more chocolate version, use 2 cups of powdered sugar and 2 cups of unsweetened cocoa for the frosting.