This cake is perfect for bake sales, weeknight treats, or covered-dish dinners.
Mississippi Mud Cake
Makes 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3¾ cups unsalted butter, divided
- ¾ teaspoon kosher salt, divided
- ½ cup unsweetened cocoa powder
- 1 cup boiling water
- ½ cup whole buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract, divided
- ⅓ cup whole milk
- 1 pound confectioners’ sugar
- 1 (16-ounce) bag mini marshmallows
- 1½ cups chopped pecans, toasted
Instructions
- Preheat oven to 350°. Spray an 18×13-inch baking sheet with baking spray with flour.
- In a large bowl, combine flour and granulated sugar.
- In a small saucepan, melt 2 cups butter over medium heat. Whisk in ½ teaspoon salt and ¼ cup cocoa until well combined. Stir in 1 cup boiling water.
- In a large bowl, whisk together buttermilk, beaten eggs, baking soda, flour mixture, and 1 teaspoon vanilla. Pour chocolate mixture into buttermilk mixture, stirring until combined. Pour into prepared pan.
- Bake for 20 to 25 minutes. Let cool for 10 minutes.
- Meanwhile, in a large saucepan, melt remaining 1¾ cups butter over medium heat. Add remaining ¼ cup cocoa, stirring to combine. Remove from heat. Stir in milk, remaining 1 teaspoon vanilla, confectioners’ sugar, and remaining ¼ teaspoon salt, working quickly so icing doesn’t harden.
- Reserve ½ cup frosting. Pour remaining frosting over warm cake. While icing is warm, sprinkle with marshmallows and pecans. Drizzle with reserved ½ cup frosting. Serve warm or let cool completely.
