Ingredients
For the Cake:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 ½ cups all-purpose flour
½ cup cocoa powder
4 large eggs
2 teaspoons vanilla extract
1 cup chopped pecans
4 cups mini marshmallows
For the Icing:
16 ounces confectioners’ sugar
½ cup whole milk
½ cup cocoa powder
¼ cup unsalted butter, softened
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish thoroughly.
Make the Cake Batter:
In a large mixing bowl, beat together the softened butter and granulated sugar until creamy.
Add the eggs one at a time, mixing well after each addition.
Gradually add in the flour and cocoa powder, mixing until well combined.
Stir in the vanilla extract and fold in the chopped pecans.
Bake:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Add the Marshmallows:
Immediately after removing the cake from the oven, sprinkle the mini marshmallows evenly over the top.
Allow the marshmallows to sit and soften for a few minutes, then spread them gently to cover the top of the cake.
Prepare the Icing:
In a medium bowl, mix together the confectioners’ sugar, cocoa powder, and softened butter.
Gradually add the milk, stirring until the icing is smooth and creamy.
Finish the Cake:
Once the cake has cooled slightly, pour the icing over the marshmallow layer, spreading it evenly.
Let the icing set before serving.
Mississippi Mud Cake
