Mississippi Mud Cake

  Desserts

Make this tempting cake and you'll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. Your family will be very merry when you serve up big slices with glasses of cold milk or steaming mugs of coffee.

Mississippi Mud Cake

Average Rating: 4.8

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 20 servings.

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1-1/2 cups self-rising flour
  • 1/2 cup baking cocoa
  • 1 cup chopped pecans
  • 1 jar (7 ounces) marshmallow creme

  • FROSTING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 tablespoon vanilla extract
  • 4 to 5 tablespoons 2% milk
  • 1 cup chopped pecans

Instructions

  • 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans.
  • 2. Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely.
  • 3. For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

Nutrition Facts

1 piece: 457 calories, 24g fat (10g saturated fat), 80mg cholesterol, 270mg sodium, 61g carbohydrate (48g sugars, 2g fiber), 4g protein.

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