Mississippi Mud Cake
INGREDIENTS
- Servings: 24
- 2 cups granulated sugar
- 1 cup (2 sticks/8 oz./226g) butter, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts or pecans
- 3 cups miniature marshmallows
- Frosting:
- 1/3 cup (1/2 stick + 1 tbsp./2 1/2 oz./75g) butter, softened
- 2 1/2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa
- 1/3 cup half & half or milk
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees F/180 degrees C.
- Line a 9 x 13-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray.
- Combine sugar and 1 cup butter in large bowl; beat at medium speed until well mixed.
- Add eggs and vanilla; continue beating until well mixed.
- Reduce speed to low; add flour, 1/2 cup cocoa and baking powder. Beat until well mixed. Stir in walnuts by hand.
- Spread batter into prepared pan.
- Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top.
- Continue baking for 2 to 3 minutes or until marshmallows are puffed and softened.
- Meanwhile, combine 1/3 cup butter, confectioners' sugar, 1/2 cup cocoa, half & half (or milk, if using) and vanilla in medium bowl; beat at medium speed until well mixed.
- Immediately spread over marshmallows creating a marbled or "muddied" effect.