Missippi Mud Cake

Three layers of chocolate decadence stacked on top of each other. A dense, fudgy cocoa cake studded with chopped pecans, a blanket of melted marshmallows, and a thick chocolate icing loaded with more pecans. This is the Mississippi Delta in dessert form.

The cake layer uses shortening instead of butter, which gives it a denser, more brownie-like crumb. Four eggs beaten in one at a time build structure while keeping things rich. Sifting the flour with cocoa and salt ensures even chocolate distribution throughout the batter. The pecans stirred in at the end add crunch in every bite.

The marshmallow step is the signature move. As soon as the cake comes out of the oven, miniature marshmallows get scattered across the hot surface and the pan goes back in for 10 minutes. They melt into a gooey, sticky layer that the chocolate icing adheres to. That icing, made with melted butter, cocoa, evaporated milk, powdered sugar, vanilla, and more pecans, gets spread right over the still-warm marshmallow layer. Chill the whole thing before cutting for clean squares.

Chef Tips

• Sprinkle marshmallows evenly so every slice gets that gooey middle layer. Gaps mean dry spots
• Spread the icing while the marshmallow layer is still warm and tacky. Cold marshmallows won’t bond with the icing
• Chill for at least 2 hours before cutting. The icing and marshmallow layers need to firm up for clean slices
• Use a knife dipped in hot water for the smoothest cuts through all three layers

Variations

• Swap pecans for walnuts if that’s what you have on hand
• Add a tablespoon of instant coffee to the icing for a mocha mud cake
• Use peanut butter chips instead of marshmallows for a chocolate-peanut butter variation