Double Fudge Mississippi Mud Cake

Easy Double Fudge Mississippi Mud Cake Recipe

Mississippi Mud Cake is another tried and true Southern classic that has rotated through Southern kitchens and adorned potluck tables for eons. When you research the origin, there are several explanations for how this cake got its name. All I know for sure is this, it's always a hit, and it's good to the very last crumb. I know many Mississippi mud cake recipes have been passed down from generation to generation. What a treasure.

How to Make the Best Double Fudge Mississippi Mud Cake

• Ingredients you'll need to make homemade Mississippi Mud Cake: Cocoa powder dissolved in ½ cup hot water, butter, chocolate chips melted with heavy cream, granulated sugar, light brown sugar, all purpose flour, baking powder, salt, large eggs, buttermilk and vanilla extract.
• For the topping you'll need: One 11 ounce bag of mini marshmallows, chopped pecans, butter, cocoa powder, powdered sugar, vanilla or almond extract and heavy cream.
• Kitchen gadgets you'll need: one 11 x 15 x 2 inch baking pan, a hand mixer or a stand mixer, measuring cups and spoons, a silicone spatula to scrape the bowl, a saucepan to make the chocolate frosting and an offset spatula to spread it evenly on top.
• Don't be intimidated by the double chocolate cake portion of this recipe as each step only takes minutes. That said, it this Mississippi Mud Cake recipe does make a large amount of batter. It really does use a larger 11 x 15 x 2 inch pan pan to fit the cake and toppings, too.
• If you'd prefer to make this cake using a cake mix, I recommend using a fudge cake mix. Prepare per the directions on the box for making as a sheet cake. When doing so, begin the recipe directions on how to top the cake with marshmallows, pecans and frosting after baking. A cake mix version will make less batter so a 13 x 9 inch pan will work.
• If you'd like to make this cake with another made-from-scratch chocolate cake try my Chocolate Buttermilk Cake in a 13 x 9 inch sheet pan, instead.
• Use an 11 x 15 x 2 inch pan for the double fudge chocolate cake recipe as written. A smaller pan will only work if you choose to use a cake mix or chocolate buttermilk cake recipe.
• Store leftover Double Fudge Mississippi Mud Cake chilled in the refrigerator for up to one week.

For the Double Fudge Cake 

More Southern Style Chocolate Cake Recipes to Make

WE love our big beautiful cakes in the South and if you've been with me very long you know full well my love of baking. More chocolate cake recipes you may also like to try:

• Slow Cooked Mississippi Mud Pudding Cake bakes in your crockpot then you just scoop and serve.
• Best Chocolate Cake Recipe is a classic layer cake and homemade frosting done right.
• Flourless Chocolate Cake is naturally gluten free and it melts in your mouth.
• Almond Joy Earthquake Cake begins with a cake mix and is guaranteed to end with your fork.
• Rich Chocolate Cupcakes from Very Best Baking.

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Double Fudge Mississippi Mud Cake

Prep Time25 mins

Cook Time35 mins

Cooling time4 hrs

Total Time5 hrs

Course: Cakes, Dessert

Cuisine: American

Keyword: chocolate-cake-recipes, double-fudge-mississippi-mud-cake

Servings: 36 pieces

Calories: 329kcal

Author: Melissa Sperka

Ingredients

• Double Fudge Cake:
• ½ cup cocoa dissolved in ½ cup hot water
• 1 cup semi sweet chocolate chips melted with 3 tablespoon heavy cream
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3 large eggs
• 2 ½ cups all purpose flour
• 1 teaspoon salt
• 2 teaspoon baking soda
• 1 ½ cups buttermilk
• 1 teaspoon pure vanilla
• 1 10.5 oz bag mini marshmallows
• 1 ½ cups chopped pecans divided
• Icing:
• ¾ cup butter
• ¾ cup heavy cream plus additional as needed to thin
• ¾ cup cocoa
• 1 teaspoon pure vanilla extract
• 3 cups powdered sugar

Instructions

• Preheat the oven to 350°F Butter and flour an 11 x 15 x 2 inch metal baking pan or spray with baking spray. Set aside. [Tip:A smaller 13 x 9 inch pan. It won't hold the batter, toppings and icing]
• Mix together the hot water and cocoa powder until dissolved. Set aside.
• Melt chocolate chips with heavy cream in a microwave safe bowl using the melt function until completely smooth.
• To make the batter: In a large mixing bowl using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla. Cream for 2-3 minutes until fully combined. Add eggs one at a time stopping to scrape the bowl periodically.
• Add the dissolved cocoa mixture to the mixing bowl. Continue to beat for another 1-2 minutes until the ingredients are combined.
• Sift together the flour, baking soda and salt. Add to the mixing bowl alternatively with the buttermilk. (Tip: A whisk works perfectly for sifting)
• Add the melted semi-sweet chocolate. Beat the batter for 1-2 minutes stopping scrape the sides of the bowl periodically.
• Spread batter evenly into prepared pan. Bounce on counter a couple of times to settle remove trapped air.
• Bake for 30-35 minutes or until a toothpick inserted into the middle shows moist crumbs.
• Remove from the oven and immediately arrange mini marshmallows on top. Return to the oven for 1-2 minutes to allow the marshmallows to soften. Sprinkle with pecans reserving ¼ cup for garnishing. Set aside while you prepare icing.
• To prepare icing: Melt butter, heavy cream and cocoa together in a saucepan over medium-low. Melt just until smooth. Remove from heat and add vanilla. Mix well.
• Use an electric mixer to gradually add powdered sugar. May add more cream to thin to drizzle consistency, if needed.
• Pour warm icing over marshmallows and pecans. Sprinkle finely chopped pecans on top to garnish if desired. Set aside to cool.
• May store leftovers tightly covered chilled or at room temperature.

Notes

• To toast the pecans. Spread the pecans on a baking sheet in a single layer. Toast at 350°F for 6-8 minutes.
• If you'd prefer to make this cake using a cake mix, I recommend using a fudge flavored cake mix. Prepare per the directions on the box for making in a sheet pan. Begin the recipe with marshmallows, pecans and icing.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 188mg | Potassium: 136mg | Fiber: 2g | Sugar: 31g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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