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Mississippi Mud Cake
Sarah namedy

Mississippi Mud Cake

A rich Southern classic dessert made with chocolate, pecans, and gooey marshmallows — baked to perfection and finished under the broiler for a golden, melty topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1.5 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1.5 cups chopped pecans
  • 1 bag (10.5 oz) mini marshmallows

Equipment

  • 9x13-inch baking pan
  • Medium saucepan
  • Mixing bowls
  • Whisk and spatula
  • oven and broiler

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a medium saucepan over low heat, melt the butter completely.
  3. Stir in sugar until fully dissolved and smooth.
  4. Remove from heat and whisk in the eggs one at a time.
  5. Add flour, cocoa powder, and salt. Stir gently until just combined.
  6. Stir in vanilla extract and chopped pecans.
  7. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
  8. Sprinkle mini marshmallows evenly over the warm cake.
  9. Broil for 1–2 minutes until the marshmallows are puffed and golden brown.
  10. Let the cake cool slightly before slicing. Serve warm or at room temperature.

Notes

For extra decadence, drizzle with chocolate syrup before serving. You can also fold in chocolate chips for more richness. Allow to cool slightly before slicing for cleaner pieces.