Western Mississippi Mud Cake
Submitted by ruby
Rich, fudgy Mississippi mud cake loaded with coconut, crunchy nuts, and gooey marshmallow cream under a thick cocoa frosting. A Southern classic that’s sinfully easy to make from scratch.
YIELD
1 cakePREP
10 minCOOK
40 minREADY
1 hrsThis is the kind of cake that makes potluck legends. A buttery chocolate batter studded with shredded coconut and chopped nuts bakes up dense and fudgy, then gets blanketed with warm marshmallow cream that melts right into every crevice.
The cocoa frosting on top seals the deal, turning the whole thing into a thick, glossy slab of pure indulgence.
Keep it in the fridge for a fudge-like texture, or leave it at room temperature if you like yours soft and gooey. Either way, a warmed-up slice with vanilla ice cream on top is hard to beat.
Pro Tips
- Spread the marshmallow cream while the cake is still hot so it melts into the surface and bonds with the crumb
- Refrigerate overnight for a dense, fudge-like bite that slices cleaner than a warm cake
- Use pecans for the most authentic Southern flavor, though walnuts work just fine
Ingredients
Directions
CAKE: In large bowl, cream together butter and sugar.
Add flour and eggs and beat 1 minute.
Add vanilla, cocoa, salt, coconut, and chopped nuts.
Beat 2 minutes more.
Pour into a lightly greased 9×13 inch cake pan.
Bake at 300℉ (150℃). for 40 minutes.
Spread jar of marshmellow creme on cake while hot.
Sprinkle with additional coarsely, chopped nuts, if desired.
Let cool; frost.
FROSTING: Mix frosting ingredients with enough hot water to mix well.
Spread frosting mixture over cake. Sprinkle top with more nuts, if desired.
If kept refrigerated, cake will be fudge-like, or very moist when kept at room temperature.
For an extra treat, zap a refrigerated piece in the microwave; top with a scoop of vanilla ice cream.
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