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Double Fudge Mississippi Mud Cake

Course Cakes, Dessert
Cuisine American
Keyword chocolate-cake-recipes, double-fudge-mississippi-mud-cake
Prep Time 25 minutes
Cook Time 35 minutes
Cooling time 4 hours
Total Time 5 hours
Servings 36 pieces
Calories 329kcal
Author Melissa Sperka


  • 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


  • 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.


  • 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.


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