Sandra This Paula Deen Mississippi Mud Cake is a rich and fudgy recipe, which is made with cocoa powder and a gooey marshmallow layer. It’s the ultimate Southern dessert, ready in about an hour, plus cooling time.
Paula Deen Mississippi Mud Cake Ingredients
For the Cake:
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 stick unsalted butter
- 1/2 cup Vegetable oil
- 1/2 cup cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 bag miniature marshmallows
For the Icing:
- 1 stick softened unsalted butter
- 3 tablespoons cocoa
- 6 tablespoons milk
- 1 (1 lb) box confectioner’s sugar
- 1 cup chopped pecans (or walnuts)
- 1 teaspoon vanilla extract
How To Make Paula Deen Mississippi Mud Cake
- Prep Oven and Make Batter Base: Preheat the oven to 350°F. Grease and flour a 13×9-inch baking pan. In a large mixing bowl, combine the sugar, salt, and flour.
- Make the Chocolate Liquid: In a saucepan, bring one stick of butter, the oil, 1/2 cup of cocoa, and 1/4 cup of water to a boil. Pour this hot liquid over the flour mixture and mix well.
- Finish the Batter and Bake: In a separate small bowl, beat together the eggs, baking soda, buttermilk, and 2 teaspoons of vanilla. Add this to the chocolate mixture, mix well, and pour the batter into the prepared pan. Bake for 25 minutes.
- Make the Icing: While the cake is baking, melt 1 stick of softened butter with the 3 tablespoons of cocoa and the milk in a saucepan over low heat. Bring the mixture to a boil, then remove it from the heat. Stir in the confectioner’s sugar until smooth. Slowly mix in the chopped nuts and the 1 teaspoon of vanilla.
- Top the Cake and Cool: As soon as you take the cake from the oven, and while it is still hot, cover the entire surface with the miniature marshmallows. Pour the warm icing evenly over the cake and the marshmallows. Let the cake cool completely before serving.
Recipe Tips
- How to get the perfect gooey marshmallow layer? The secret is to top the cake with the marshmallows while the cake is still hot from the oven. This allows them to soften slightly. Then, immediately pour the warm (not scorching hot) icing over the top, which will further melt the marshmallows into a perfect gooey layer.
- Can I make this cake ahead of time? Yes, absolutely. This cake is fantastic for making a day in advance. The flavors will meld, and the texture will be perfect. Just keep it covered at room temperature.
- What’s the best way to get a non-lumpy icing? For the smoothest possible icing, it’s a good idea to sift your confectioner’s sugar before you stir it into the hot butter and milk mixture.
- Can I use a different kind of nut? Yes. While pecans are the classic Southern choice, this cake is equally delicious with an equal amount of chopped walnuts. For a deeper flavor, try toasting the nuts before you add them to the icing.
What To Serve With Mississippi Mud Cake
This is an incredibly rich and decadent sheet cake that is a complete dessert all on its own. It is fantastic served with:
- A scoop of vanilla bean ice cream
- A tall, cold glass of milk
- A strong cup of black coffee to cut the sweetness
How To Store Mississippi Mud Cake
- Room Temperature: This cake can be stored, covered, at room temperature for up to 4 days.
- Refrigerate: You can also store it in the refrigerator, which will make the icing and marshmallow layer firmer and chewier.
Mississippi Mud Cake Nutrition Facts
- Serving: 1 square
- Calories: 580 kcal
- Carbohydrates: 85g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 14g
- Sugar: 65g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a classic Southern dessert that is similar in style to a Texas Sheet Cake. It features a rich, moist chocolate cake base that is topped, while still hot, with a layer of marshmallows and a cooked chocolate-pecan frosting that all melt together into a gooey, “muddy” topping.
This can happen if your icing was too hot when you poured it over the top. The icing should be warm and pourable, but not boiling hot, to ensure the marshmallows soften and become gooey without completely dissolving.
Buttermilk is a classic ingredient that provides a slight tang and a very tender crumb. If you don’t have any, you can make a DIY substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes.
Try More Recipes:
- Paula Deen Banana Split Cake Recipe
- Paula Deen Lemon Gooey Butter Cake Recipe
- Paula Deen 1-2-3-4 Cake Recipe
Paula Deen Mississippi Mud Cake Recipe
Description
A classic, decadent Southern sheet cake with a moist chocolate base, a gooey marshmallow layer, and a rich, cooked chocolate-pecan frosting.
Ingredients
Instructions
- Preheat oven to 350°F. In a large bowl, combine the sugar, salt, and flour.
- In a saucepan, boil 1 stick of butter, the oil, 1/2 cup cocoa, and 1/4 cup water. Pour this hot mixture over the flour mixture and mix well.
- In a separate bowl, beat the eggs, baking soda, buttermilk, and 2 tsp vanilla. Add this to the chocolate mixture and pour it into a greased 9×13-inch pan.
- Bake for 25 minutes.
- While the cake bakes, make the icing by boiling the 1 stick of butter, 3 tbsp cocoa, and milk. Remove from heat and stir in the confectioner’s sugar, nuts, and 1 tsp vanilla.
- As soon as the cake comes out of the oven, top it with the marshmallows, then immediately pour the warm icing over the top.
- Let the cake cool completely before slicing and serving.
Notes
- The most important tip for this recipe is to pour the warm icing over the marshmallows while the cake is still hot; this creates the signature gooey “mud” layer.
- You must let the cake cool completely before you slice it to allow the gooey topping to set up properly.
- For the best results, use room temperature eggs and buttermilk for the cake batter.
- This cake is a perfect make-ahead dessert for a potluck or party, as the flavors get even better on the second day.
