Mississippi Mud Cake I(24 Servings)
Indulge in rich, chocolatey Mississippi Mud Cake with toasted coconut and crunchy pecans, topped with fluffy marshmallow creme. Perfect for gatherings and dessert lovers alike.
Ingredients
- 2 cups white sugar ⓘ
- 1 1/2 cups butter, softened ⓘ
- 1 1/3 cups flaked coconut ⓘ
- 4 eggs ⓘ
- 2/3 cup unsweetened cocoa powder ⓘ
- 1 1/2 cups chopped pecans
- 1 1/2 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 2 teaspoons vanilla extract ⓘ
- 12 ounces Marshmallow Creme ⓘ
- 3 3/4 cups confectioners sugar ⓘ
- 4 teaspoons evaporated milk ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 13 x 9-inch baking pan.
- Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter until light and fluffy.
- Add the eggs and 1 teaspoon of vanilla extract; beat well.
- Mix together flour, baking powder, coconut, and chopped pecans.
- Stir the flour mixture into the egg mixture until just combined.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 40 to 50 minutes.
- While still hot, smooth marshmallow creme over the top of the cake.
- Let the cake cool completely, then ice with chocolate icing.
Tips & Substitutions
For a richer flavor, try adding a teaspoon of espresso powder to the batter. If you're short on eggs, use 1/4 cup of unsweetened applesauce per egg as a substitute. You can also replace the pecans with walnuts or omit them entirely for a nut-free version. To enhance the chocolate flavor, consider using dark cocoa powder instead of regular unsweetened cocoa.
Serving Suggestions
Slice the Mississippi Mud Cake into squares and serve it on its own or with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or a glass of cold milk. For a festive touch, consider topping it with whipped cream and a sprinkle of cocoa. This cake is perfect for gatherings, alongside other American recipes like Mom'S Munchers.
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 reheat, place individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mississippi Mud Cake I(24 Servings) contains roughly 642 calories, with 3g protein, 41g carbohydrates, and 49g fat. It is a good source of calcium (10% 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 make this cake ahead of time?
Absolutely! Mississippi Mud Cake can be made a day in advance. Just store it covered at room temperature until you're ready to serve. This allows the flavors to meld together, making it even more delicious when served the next day.
What can I substitute for the marshmallow creme?
If you don't have marshmallow creme, you can make a simple substitution by mixing 1 cup of mini marshmallows with 1 tablespoon of corn syrup until melted. This will provide a similar texture and sweetness to the cake.
How can I adjust the sweetness of the cake?
To reduce the sweetness, consider cutting back on the confectioners' sugar in the icing or using dark chocolate for a more intense flavor. Additionally, you could reduce the amount of white sugar in the batter by 1/4 cup for a less sweet cake.
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).