Double Fudge Mississippi Mud Cake
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.
Hints for Success
- 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 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.
For the Double Fudge Cake
Baking from scratch is a process, it’s a labor of love hence the steps to make the cake portion of this recipe. This is a special cake for a special occasion and it makes enough to feed a holiday crowd. I’m delighted to pay homage to the original bakers who came up with this ooey gooey creation, and also to all of the wonderful people from the great state of Mississippi. I call this a “crowd control” cake because it’s guaranteed to keep any crowd happy for a very long time. Checkout my recipe for Mississippi Mud Skillet Brownies here on Parade.
Double Fudge Mississippi Mud Cake
- Double Fudge Cake:
- 1/2 cup cocoa dissolved in 1/2 cup hot water
- 1 cup semi sweet chocolate chips melted with 3 Tbsp heavy cream
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 2 1/2 cups all purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 1/2 cups buttermilk
- 1 tsp pure vanilla
- 1 10.5 oz bag mini marshmallows
- 1 1/2 cups chopped pecans divided
- 3/4 cup butter
- 3/4 cup heavy cream plus additional as needed to thin
- 3/4 cup cocoa
- 1 tsp pure vanilla extract
- 3 cups powdered sugar
- 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 1/4 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.
- 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.