Mississippi Mud

Mississippi mud cake is one of those over-the-top Southern desserts that earns every bit of its reputation. A dense, fudgy cocoa cake gets topped with marshmallow cream while still warm, then blanketed in a thick chocolate frosting loaded with pecans.

The cake itself is rich and brownie-like, built on shortening, cocoa powder, and four eggs. Shortening instead of butter gives it a denser, more fudgy crumb that holds up under the weight of the marshmallow and frosting layers.

The frosting is its own production: butter, evaporated milk, cocoa, powdered sugar, and more pecans, cooked together into a glossy, pourable chocolate icing. Poured over the marshmallow layer, it sets into a crackly top that gives way to that gooey, stretchy marshmallow underneath.

Pro Tips

• Spread the marshmallow cream on the cake as soon as it comes out of the oven. The residual heat softens it so it spreads easily into an even layer.
• Let the frosting cool slightly before pouring over the marshmallow. Too hot and it melts through instead of sitting on top.
• The cake is very rich. Cut small squares rather than large slices.
• Store at room temperature covered in foil. The marshmallow layer can get rubbery if refrigerated.

Variations

• Use walnuts instead of pecans if that’s your preference.
• Add a layer of chocolate chips on top of the marshmallow before the frosting for extra chocolate.
• Sprinkle flaky sea salt over the frosting while it’s still wet for a sweet-salty contrast.