Mississippi Mud Cake – a southern favourite that’s easy to make from scratch and is popular with kids of all ages. Chocolate cake, marshmallow and a sweet chocolatey glaze; what’s not to love?
This is a Mississippi Mud Cake that I used to make many years ago as a kid, but was reminded of it when I saw it mentioned in an old Southern Cookbook I recently found in a used bookstore. My son was having friends over for a movie night and I always like to make something for the kids to enjoy besides the usual popcorn, chips and such, so I decided to make it for them.
The chocolate cake is just the same standard, one- bowl, add ingredients and mix cake, that I use for practically every chocolate dessert cake and in our very popular Black & White Cake. Other than that it’s just a bag of marshmallows and an easy-to-make pourable chocolate glaze for the top and you’re done. I’d say, excluding baking time, this cake will take less than a half hour of your time to prepare.
Now that I’ve been reminded of this Mississippi Mud Cake recipe and how quick and easy it is to put together, I’ll be taking it along to family dinners and pot-lucks throughout the year, especially if there are kids in attendance. You can bet it won’t last long.
Like this Mississippi Mud Cake recipe?
- 1 lb bag white mini marshmallows 1/2 pound/250 g
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk ( add a Tbsp lemon juice or vinegar to the cup of milk)
- 1 cup brewed black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup whipping cream
- 3/4 cup dark chocolate chips
- 1 1/4 cups icing sugar
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into a greased and floured 9x13 inch pan
Bake at 350 degrees F (325 degrees F for glass bakeware) for 40-45 minutes or until toothpick inserted in the center comes out clean.
As soon as the cake is baked, sprinkle the marshmallows evenly over the entire surface of the cake.
Turn OFF the oven and place the cake back inside for 4 minutes. This helps the marshmallows to melt together and to stick to the cake.
Remove from the oven and let cool for 20 minutes before adding the chocolate glaze.
In a small saucepan, scald the whipping cream until almost boiling.
Pour the hot cream over the chocolate chips in a small mixing bowl.
Allow to stand for 5 minutes then stir until well combined & smooth
Add the chocolate mixture to the icing sugar and whisk together until smooth.
The glaze should be thick but pourable. If it is too thin, you can always add another couple of tablespoons of icing sugar.
Pour slowly and evenly all over the surface of the marshmallow layer.
Let the cake cool to room temperature before cutting and serving.