Fudge Cake("Mississippi Mud")
Mississippi Mud Fudge Cake is a rich, chocolatey dessert with marshmallows and walnuts, perfect for chocolate lovers and ideal for gatherings or special occasions.
Ingredients
Instructions
- Combine melted margarine, sugar, and salt; beat until creamy.
- Beat in eggs one at a time.
- Mix cocoa with flour and add to the egg mixture; mix thoroughly.
- Stir in chopped English walnuts.
- Pour batter into a well-greased and floured 9x13 inch cake pan.
- Bake for 25 minutes at 350 degrees Fahrenheit.
- Remove from oven and cover the hot cake with miniature marshmallows.
- Put back in the oven momentarily until marshmallows are melted.
- Cool thoroughly before frosting.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. If you need a nut-free version, you can substitute chopped walnuts with chocolate chips or leave them out entirely. To enhance the fudgy texture, ensure not to overmix the batter once the flour is added. This cake pairs beautifully with Bailey'S Chocolate Sauce for drizzling.
Serving Suggestions
Serve this decadent fudge cake warm or at room temperature, topped with a scoop of vanilla ice cream for an indulgent dessert. It also pairs well with a cup of coffee or tea. For a delightful twist, consider serving it alongside Simple All In One Cake for a variety of flavors at your dessert table.
Storage & Reheating
Store leftover fudge cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Cake("Mississippi Mud") contains roughly 609 calories, with 9g protein, 57g carbohydrates, and 40g fat. It is an excellent source of iron (46% of the Daily Value), dietary fiber (22% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. It will enhance the flavor and richness of the cake. Just ensure the butter is melted before combining it with the sugar and salt.
What can I use instead of miniature marshmallows?
If you cannot find miniature marshmallows, you can cut regular marshmallows into smaller pieces or use a homemade marshmallow fluff as a topping. Both options will still provide that delightful gooey texture.
How do I know when the cake is done baking?
The cake should be set around the edges but slightly soft in the center. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. Keep in mind that the cake will continue to cook slightly after being removed from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).