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If I were a 9 year old, this would be the cake I would always request.  The Mississippi mud cake is a glorified brownie with a layer of gooey marshmallows and super sweet chocolate glaze drizzled over the top.  I’m pretty sure my 9 year old self had as deep a love for marshmallows as my current day 27 year old self does.

And honestly, who doesn’t love brownies, nuts, and marshmallows?

However, if I were to make this recipe again for my 27 year old self, I would make a few grown-up changes.  Toasting the walnuts would be a must.  The second adjustment would be to make homemade marshmallows.  They just don’t compare to the store bought kind.  And third, I would substitute a dark chocolate ganache glaze for the the topping.

Those are additions that I think any grown-up could get behind.

If you have a chance, head on over to The Cake Slice page and check out the other creations.

Mississippi Mud Cake
Adapted from Southern Cakes by Nancie McDermott
Makes one 13 x 9 inch sheet cake

For the Cake:

226g unsalted butter, cut into biug chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting:

3¼ cups confectioners sugar
½ cup cocoa powder
113g unsalted butter, melted
½ cup milk or evaporated milk
1 tsp vanilla extract
4 cups mini marshmallows or 3 cups large marshmallows quartered

Method for the Cake:

1) Heat the oven to 350F. Grease and flour a 13×9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

2) Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.

3) While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method for the Mud Frosting:

1) In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve:

1) Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.

2) Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.