When I was a kid there was one cake that I always asked for my Mimmie to make me for my birthday… Mississippi Mud. If there ever was a better cake I’ve never had it. And if you like chocolate, pecans and marshmallows, I can pretty much guarantee that you’re going to love it, too. This cake graced the top of the washing machine every single holiday and, despite being rich, would be taken completely out before the day was done.
My Mimmie just so happened to call me at the same time I got some cup for cup gluten free flour which inspired me to ask if I asked if I could share this recipe with y’all. I was informed to put whatever I wanted on the blog whenever I wanted because she doesn’t care. And since it was just easier she dictated the recipe to me on the phone and I took it down word for word. Even in when the directions including “put that sh*t together and then beat it up” though I did rewrite the official DaLB recipe a bit more G rated than what I got off the phone.
Ready for the best cake ever? Let’s go!
Mimmie’s Mississipi Mud Cake
- 2 cups of white sugar
- 1 cup of butter, room temperature
- 4 eggs
- 1 teaspoon vanilla
- 1 cup of chopped pecans (can use up to 2 cups of pecans or omit them entirely depending on your taste)
- 2 tablespoons of cocoa
- 1 1/2 cup flour (cup for cup gluten blend or all purpose)
- 8 ounce jar of Kraft marshmallow creme
- 1/4 cup cocoa
- 6 tablespoons of milk
- 1/2 cup of butter, room temperature
- 1 pound of powdered sugar
- Preheat oven to 350 and grease and flour a 9×12 dish.
- Cream your first 4 ingredients until smooth.
- In a separate bowl, mix the next 3 ingredients (all dry) until well incorporated. Add to the wet and mix well.
- Your batter is going to be crazy thick. You’ll think something is wrong but it isn’t just smear that business into your pan.
- Bake 30-40 minutes or until a knife comes out clean.
- Remove from the oven and spread on the marshmallow cream immediately. (if gluten free the cake will try to fall apart on you so work carefully) Allow to cool completely.
- Mix your last 4 ingredients well with a hand mixer until frosting forms.
- Spread icing on top of the marshmallow cream.
This cake is seriously amazing. I’ve had it for breakfast and dinner two days in a row. It’s super rich, so cut smaller slices than you might be tempted to. Oh, and with a glass of milk, it’s almost a religious experience :)Written by Allison Murray - Visit Website