Mississippi Mud Cake

Mississippi Mud Cake

This is one of my favorite southern style cakes.

-Sweet Mama Janisse



For 15 Serving(s) ()


  • 0.33 cup(s) margarine, softened
  • 1 cup(s) suagr
  • 3 cup(s) eggs
  • 1 cup(s) all-purpose flour
  • 0.33 cup(s) unsweetened cocoa
  • 0.5 teaspoon(s) baking powder
  • 0.25 teaspoon(s) salt
  • 0.5 cup(s) pecans
  • 1 teaspoon(s) vanilla extract
  • vegetable cooking spray
  • chocolate glaze
  • 3.25 cup(s) miniature marshmallows


  • 2 cup(s) sifted powdered sugar
  • 6 tablespoon(s) unsweetened cocoa
  • 0.25 cup(s) skim milk
  • 2 tablespoon(s) margarine
  • 1 teaspoon(s) vanilla extract
Preparation time

Mississippi Mud Cake Directions

  1. Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well blended.
  2. Add eggs, 1 at a time, beating well after each addition.
  3. Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray.
  4. Bake at 325 degrees for 16 minutes or just until set (not until toothpick tests clean, or cake will be over-baked). While cake bakes, prepare Chocolate Glaze; set aside.
  5. Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool. 
  6. CHOCOLATE GLAZE: Combine sugar and cocoa in a bowl; stir. Combine milk and margarine in a 1-cup glass measure. Microwave at HIGH 1 minute. Add milk mixture and vanilla to sugar mixture; beat at low speed of a mixer until blended. Yield: 1 cup (serving size: 1 tablespoon).
Tags:  cake, chocolate

Nutrition facts