Mississippi Mud Cake
A chocolate cake like you've never had before! A homemade cake with a marshmallow creme filling and homemade chocolate frosting.
Ingredients
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 cups 2 sticks salted butter (room temperature)
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 ½ cups self-rising flour
- 1 cup chopped pecans
- 1 cup shredded coconut
For topping:
- 7 ounces marshmallow creme
For the icing:
- ½ cup salted butter room temperature
- ⅓ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar about 1 pound
- 1/3 cup milk
Instructions
Make the cake:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
- In a large bowl, mix sugar, cocoa and butter together until smooth.
- Add the vanilla and eggs and mix well.
- Add flour, nuts and coconut. Mix again, scraping the sides of the bowl as needed.
- Pour the batter in the prepared pan. Bake for 35-40 minutes or until the center of the cake springs back when you touch it.
- Spread the marshmallow cream over the cake while the cake is still hot.
- Let the cake cool for 20 minutes while you prepare the frosting.
Make the frosting:
- Cream the butter until it is smooth and almost white in appearance.
- Add the cocoa powder and half of the powdered sugar. Mix well.
- Mix in the milk, then mix in the remaining powdered sugar.
- If you need more milk to make the frosting spreadable, add it a tablespoon at a time.
- Frost the cake.