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SUSTAINABILITY

Mississippi Mud Cake

  • 15 Minutes
  • 45 Minutes
  • 16-20 Squares
  • Vegetarian
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Slice of Mississippi mud cake topped with melted chocolate and mini marshmallows on a spatula.

Ingredients:

Cake

Frosting

Nutritional Information

(Per Serving – Approximate)

Calories:420 Kcal
Carbohydrates:58 g
Sugars:46 g
Protein:4 g
Total Fat:20 g
Saturated Fat:11 g
Fiber:2 g
Sodium:180 mg

Mississippi Mud Cake is one of those desserts that keeps things simple but still feels special. If you’re looking for an easy Mississippi mud cake, this is the kind of recipe you’ll come back to again and again. No complicated steps, just a rich, soft mud cake that comes together without much effort.

It gets its name from the Mississippi River. The dark, dense chocolate cake and gooey layers are said to look like the thick mud along the riverbanks, which is how this dessert picked up its name over time.

It starts with a classic chocolate base that bakes up moist and full of flavor. While it’s still warm, you add marshmallows on top and finish it with a smooth frosting that melts right in. Everything blends together into that soft, chocolatey texture people love.

It’s quick, reliable, and perfect when you want a no-fuss dessert that still feels homemade.

Instructions:

Mix & Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish. In a large bowl, whisk together eggs and Pioneer Granulated Sugar until smooth. Add melted butter, Crisco, and vanilla, mixing until fully combined.

Combine Dry Ingredients: In a separate bowl, sift together flour and cocoa powder. Gradually add to the wet mixture, stirring until a thick, smooth batter forms.

Bake: Pour batter into the prepared dish and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean.

Add Marshmallows: Remove cake from oven and immediately sprinkle the mini marshmallows evenly over the top. Return to oven for 2–3 minutes until marshmallows soften and puff.

Make Frosting: In a saucepan over medium heat, melt butter. Stir in evaporated milk and cocoa powder, bringing it just to a gentle simmer. Remove from heat and gradually whisk in Pioneer powdered sugar until smooth and pourable.

Top & Serve: Pour warm frosting evenly over the marshmallow layer, spreading gently if needed. Let the cake cool slightly before slicing into squares and serving.

Cook’s Note:

For added texture, fold chopped pecans into the frosting before pouring or sprinkle them on top while the frosting is still warm.

This recipe uses sugar to:

Enhance Chocolate Flavor: Amplifies the richness of the cocoa, giving the cake its deep, indulgent taste.

Create a Soft, Moist Crumb: Helps retain moisture in the cake, preventing it from drying out and keeping each bite tender.

Balance Bitterness: Offsets the natural bitterness of cocoa powder for a smoother, more rounded flavor profile.

Stabilize the Frosting: Provides structure to the chocolate frosting, ensuring it sets with a glossy, spreadable finish.

Add Texture Contrast: Lightly melts into the marshmallow layer and frosting, contributing to that signature gooey, fudgy consistency.

Grower Recipes Submitted by:

Nichole Maurer, Maple Grove Acres, Ruth, Michigan.

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