Mohamed Shili This delicious Mississippi Mud Cake by Paula Deen is a quick and indulgent dessert that’s perfect for any occasion. With its rich chocolate flavor, gooey marshmallow topping, and creamy icing, it’s a crowd-pleaser that’s easy to whip up using everyday ingredients. Perfect for satisfying sweet cravings or sharing at gatherings!
Recipe Ingredients:
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 2 sticks divided, 1 softened unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup plus 3 tablespoons, divided cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 3 teaspoons divided vanilla extract
- 1 bag miniature marshmallows
- 6 tablespoons milk
- 1 (1 lb) box confectioner’s sugar
- 1 cup chopped (or walnuts) pecans
How To Make Mississippi Mud Cake?
- Preheat the oven and prepare the pan: Preheat your oven to 175°C / 350°F. Grease and flour a 33 x 23cm / 13 x 9-inch baking pan.
- Combine the dry ingredients: In a large mixing bowl, whisk together the sugar, salt, and flour until well combined.
- Prepare the chocolate mixture: In a saucepan, bring 115g / 1 stick butter, vegetable oil, 60g / 1/2 cup cocoa powder, and 60ml / 1/4 cup water to a boil. Remove from heat and pour into the dry ingredients, stirring well to combine.
- Add the wet ingredients: Beat together the eggs, bicarbonate of soda (baking soda), buttermilk, and 2 tsp vanilla extract. Add this to the chocolate-flour mixture and mix until smooth.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Make the icing while the cake bakes: In a saucepan, melt 115g / 1 stick butter with 15g / 3 tbsp cocoa powder and milk over low heat. Bring to a boil, then remove from heat. Gradually stir in the icing sugar until smooth, then mix in the nuts and 1 tsp vanilla extract.
- Assemble the cake: Remove the cake from the oven and let it cool slightly. Spread the miniature marshmallows evenly over the top of the warm cake. Pour the warm icing over the marshmallows, spreading it gently to cover the surface.
- Cool and serve: Allow the cake to cool completely before slicing and serving.
Recipe Tips:
- Measure Ingredients Accurately: Use proper measuring cups and spoons for dry and liquid ingredients to ensure the cake texture is perfect. Even small variations can affect the outcome.
- Use Fresh Marshmallows: For the best gooey topping, use fresh miniature marshmallows. Stale marshmallows won’t melt properly and can ruin the texture.
- Cool Slightly Before Adding Marshmallows: Let the cake cool for a few minutes after baking before adding the marshmallows to prevent them from completely melting into the cake.
- Warm the Icing Before Pouring: Ensure the icing is warm when pouring it over the marshmallows for smooth spreading and even coverage. Cold icing will not spread well.
- Do Not Overbake the Cake: Keep a close eye on the baking time, as overbaking will make the cake dry. Test with a toothpick for doneness at 25 minutes.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Mississippi Mud Cake cool to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: Allow the cake to cool completely, then wrap individual portions in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Place a slice of the cake on a microwave-safe plate, cover it lightly with a microwave-safe lid, and heat on medium power for 20-30 seconds or until warm.
Nutrition Facts
- Calories: 490 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 180mg
- Potassium: 150mg
- Total Carbohydrate: 70g
- Dietary Fiber: 2g
- Sugars: 55g
- Protein: 5g
Check out More Recipes:
Paula Deen Mississippi Mud Cake
Description
This delicious Mississippi Mud Cake by Paula Deen is a quick and indulgent dessert that’s perfect for any occasion. With its rich chocolate flavor, gooey marshmallow topping, and creamy icing, it’s a crowd-pleaser that’s easy to whip up using everyday ingredients. Perfect for satisfying sweet cravings or sharing at gatherings!
Ingredients
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 175°C / 350°F. Grease and flour a 33 x 23cm / 13 x 9-inch baking pan.
- Combine the dry ingredients: In a large mixing bowl, whisk together the sugar, salt, and flour until well combined.
- Prepare the chocolate mixture: In a saucepan, bring 115g / 1 stick butter, vegetable oil, 60g / 1/2 cup cocoa powder, and 60ml / 1/4 cup water to a boil. Remove from heat and pour into the dry ingredients, stirring well to combine.
- Add the wet ingredients: Beat together the eggs, bicarbonate of soda (baking soda), buttermilk, and 2 tsp vanilla extract. Add this to the chocolate-flour mixture and mix until smooth.
- Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Make the icing while the cake bakes: In a saucepan, melt 115g / 1 stick butter with 15g / 3 tbsp cocoa powder and milk over low heat. Bring to a boil, then remove from heat. Gradually stir in the icing sugar until smooth, then mix in the nuts and 1 tsp vanilla extract.
- Assemble the cake: Remove the cake from the oven and let it cool slightly. Spread the miniature marshmallows evenly over the top of the warm cake. Pour the warm icing over the marshmallows, spreading it gently to cover the surface.
- Cool and serve: Allow the cake to cool completely before slicing and serving.
Notes
- Measure Ingredients Accurately: Use proper measuring cups and spoons for dry and liquid ingredients to ensure the cake texture is perfect. Even small variations can affect the outcome.
- Use Fresh Marshmallows: For the best gooey topping, use fresh miniature marshmallows. Stale marshmallows won’t melt properly and can ruin the texture.
- Cool Slightly Before Adding Marshmallows: Let the cake cool for a few minutes after baking before adding the marshmallows to prevent them from completely melting into the cake.
- Warm the Icing Before Pouring: Ensure the icing is warm when pouring it over the marshmallows for smooth spreading and even coverage. Cold icing will not spread well.
- Do Not Overbake the Cake: Keep a close eye on the baking time, as overbaking will make the cake dry. Test with a toothpick for doneness at 25 minutes.
Paula Deen Mississippi Mud Cake
