Mississippi Mud Cake II: A Taste of Southern Comfort

The aroma of warm chocolate, toasted nuts, and sweet marshmallow always transports me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her Mississippi Mud Cake was legendary. It was the kind of dessert that made you forget your troubles, the perfect ending to a Sunday supper, and a guaranteed smile-inducer. Each bite was a symphony of textures and flavors, a testament to simple ingredients transformed into something truly special. This recipe is very close to her version, which she clipped from the Dallas Times Herald back in the ’70s, and while I’ve tried fancy versions, this simple recipe remains the gold standard in my book.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour
• Servings: 12-16
• Yield: 1 Cake
• Dietary Type: Not Gluten-Free

Ingredients

• Cake:

  • 1 cup (2 sticks) butter
  • 1/2 cup cocoa
  • 2 cups sugar
  • 4 eggs, slightly beaten
  • 1 1/2 cups flour
  • 1 pinch salt
  • 1 cup coconut (shredded)
  • 1 1/2 cups nuts (chopped pecans or walnuts work well)
  • 1 tablespoon vanilla extract
  • 1 jar (7 oz) marshmallow creme

• Icing:

  • 1/2 cup (1 stick) butter
  • 1/3 cup cocoa
  • 1 tablespoon vanilla extract
  • 1 lb (4 cups) powdered sugar
  • 1/4 cup milk (evaporated milk recommended)

Equipment Needed

• 13x9x2 inch baking pan
• Mixing bowls
• Saucepan
• Electric mixer (optional, but helpful)
• Measuring cups and spoons
• Toothpick

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt 1 cup of butter and 1/2 cup cocoa together over low heat, stirring constantly to prevent burning.
3. Remove the saucepan from the heat.
4. Stir in 2 cups of sugar until well combined.
5. Add 4 slightly beaten eggs to the mixture and mix well. Ensure the eggs are fully incorporated and the mixture is smooth.
6. In a separate bowl, whisk together 1 1/2 cups flour and 1 pinch of salt.
7. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing, which can result in a tough cake.
8. Stir in 1 cup coconut, 1 1/2 cups nuts, and 1 tablespoon vanilla extract until evenly distributed throughout the batter.
9. Pour the batter into a greased and lightly floured 13x9x2 inch baking pan.
10. Bake in the preheated oven for 35 to 45 minutes.
11. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean or with a few moist crumbs, the cake is done.
12. Remove the cake from the oven. While the cake is still very hot, spoon the 7oz jar of marshmallow creme evenly over the top of the cake. The heat from the cake will help the marshmallow creme melt slightly, making it easier to spread.
13. Prepare the icing: In the same (or a clean) saucepan, melt 1/2 cup of butter and 1/3 cup of cocoa together over low heat, stirring constantly.
14. Remove from heat.
15. Add 1 tablespoon vanilla extract, 1 lb (4 cups) powdered sugar, and 1/4 cup milk (evaporated milk preferred) to the melted butter and cocoa mixture.
16. Mix until smooth and creamy. Add more milk, a teaspoon at a time, if needed to achieve the desired consistency.
17. Immediately spread the icing over the marshmallow layer.
18. Using a knife or spatula, swirl the icing into the marshmallow cream to create a marbled “muddy” effect.

Expert Tips & Tricks

• For a richer chocolate flavor, use dark or Dutch-processed cocoa powder.
• To prevent the nuts from sinking to the bottom of the cake, toss them with a tablespoon of flour before adding them to the batter.
• If you don’t have evaporated milk on hand, whole milk or even half-and-half can be used in the icing.
• For a more intense marshmallow flavor, lightly toast the marshmallow creme under a broiler for a minute or two before adding the icing. Watch it carefully to prevent burning.
• To ensure even baking, rotate the cake halfway through the baking time.
• If the icing is too thick, add a teaspoon of milk at a time until it reaches the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.
• You can make the cake a day ahead of time. Store it covered at room temperature. Add the marshmallow cream and icing just before serving.

Serving & Storage Suggestions

Serve Mississippi Mud Cake slightly warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a delightful accompaniment.

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
• Reheating: If desired, you can warm individual slices in the microwave for a few seconds.

Nutritional Information

(Estimated, per serving, based on 16 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	590 kcal	30%
Total Fat	30 g	46%
Saturated Fat	16 g	80%
Cholesterol	100 mg	33%
Sodium	250 mg	10%
Total Carbohydrate	80 g	27%
Dietary Fiber	4 g	16%
Sugars	60 g	N/A
Protein	7 g	14%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a binder like xanthan gum to improve the texture.
• Dairy-Free: Use a dairy-free butter substitute and non-dairy milk (almond, soy, or oat milk) in the icing.
• Nut-Free: Omit the nuts or substitute with toasted sunflower seeds or chopped dried fruit.
• Chocolate Chips: Add 1 cup of chocolate chips (milk, dark, or semi-sweet) to the batter for an extra chocolatey kick.
• Coffee Flavor: Add 1 teaspoon of instant coffee granules to the batter for a subtle mocha flavor.
• Bourbon Twist: Add 1-2 tablespoons of bourbon to the icing for a boozy kick.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of butter?
A: While margarine can be used, butter provides a richer flavor and better texture.

Q: The marshmallow creme is hard to spread. What can I do?
A: Warm the marshmallow creme slightly in the microwave for a few seconds to soften it.

Q: Can I use a different size pan?
A: A slightly smaller pan will result in a thicker cake, and a larger pan will result in a thinner cake. Adjust the baking time accordingly.

Q: My cake is sinking in the middle. What did I do wrong?
A: This could be due to overmixing the batter or not baking the cake long enough. Ensure you’re checking for doneness with a toothpick.

Q: How do I prevent the icing from being too thick?
A: Add milk gradually, a teaspoon at a time, until you reach the desired consistency.

Final Thoughts

This Mississippi Mud Cake recipe is more than just a dessert; it’s a slice of Southern heritage, a comforting indulgence, and a reminder of simpler times. Don’t be intimidated by the multiple steps – each one is easy and rewarding. I encourage you to gather your ingredients, preheat your oven, and create your own memories with this delicious cake. Feel free to experiment with the variations and make it your own. And most importantly, don’t forget to share it with loved ones! This cake is best enjoyed with good company and warm smiles.