Judy'S Mississippi Mud Cake
Judy's Mississippi Mud Cake is a rich, chocolatey dessert with nuts and marshmallows, perfect for celebrations or indulgent gatherings, offering a moist, decadent flavor.
Ingredients
Instructions
- Melt butter and cocoa; remove from heat.
- Cool slightly; stir in sugar and beaten eggs.
- Add flour, salt, nuts, and vanilla; mix well.
- Pour batter into a 9 x 13-inch pan and bake at 350°F for 35 to 40 minutes, or until done.
- Remove from oven and immediately put marshmallows on top of the hot cake (about 3/4 of a bag).
- Cover with Chocolate Butter Frosting.
Tips & Substitutions
To enhance flavor, consider using high-quality cocoa powder. If you're short on time, you can substitute melted margarine for butter. For a nut-free version, simply omit the chopped nuts. Adjust the sweetness by reducing the sugar slightly if using sweeter toppings. Make sure to keep an eye on the baking time, as ovens can vary. This cake pairs beautifully with St. Timothy Coffee Cake for a delightful dessert spread.
Serving Suggestions
Serve the Mississippi Mud Cake warm or at room temperature, topped with a scoop of vanilla ice cream for a delicious contrast. It also goes well with fresh fruit like strawberries or raspberries. For a fun twist, drizzle with caramel sauce or chocolate syrup. This cake is perfect for gatherings and pairs nicely with a cup of coffee, making it a great addition to brunch or dessert tables.
Storage & Reheating
Store leftover Mississippi Mud Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To enjoy it warm again, simply reheat individual pieces in the microwave for about 10-15 seconds. If freezing, wrap slices tightly in plastic wrap and foil, and they will last for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Mississippi Mud Cake contains roughly 488 calories, with 11g protein, 86g carbohydrates, and 8g fat. It is an excellent source of iron (60% of the Daily Value), dietary fiber (36% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 make this cake ahead of time?
Yes, you can bake the Mississippi Mud Cake a day in advance. Just store it properly in an airtight container. If you add the marshmallows and frosting, do so just before serving to maintain their texture. This makes it convenient for parties or gatherings, allowing you to enjoy more time with your guests.
What can I use instead of eggs in this recipe?
If you're looking to make a vegan version of this cake, you can substitute each egg with 1/4 cup unsweetened applesauce or 1/4 cup of mashed bananas. Flaxseed meal is another option; mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg and let it sit until it thickens before adding it to the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also have a slight spring when pressed lightly in the center. Be careful not to overbake, as this can make the cake dry. Keep an eye on it during the last few minutes of baking.
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).