Mississippi Mud River
Rich chocolate cake with crunchy pecans and fluffy marshmallow topping, perfect for dessert lovers seeking indulgence and comfort in every bite.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine cocoa, flour, and sugar.
- Cream the oleo and gradually add eggs, mixing well.
- Stir in vanilla and fold in the dry ingredients.
- Pour batter into a greased baking pan.
- Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Immediately after removing from oven, spread the marshmallow cream evenly over the hot cake.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder in place of regular cocoa. If you need a dairy-free option, substitute the oleo with a plant-based butter. Make sure to mix the ingredients thoroughly to avoid lumps. If you prefer a nut-free version, you can leave out the pecans entirely or replace them with chocolate chips for added sweetness, reminiscent of Sugarless Fudge.
Serving Suggestions
Serve Mississippi Mud River warm or at room temperature, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a drizzle of chocolate sauce or a sprinkle of powdered sugar. For a complete meal, consider serving it alongside a fresh fruit salad or a scoop of Best Harvard Beets to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or until warmed through, ensuring the marshmallow cream stays soft and gooey.
Nutrition & Diet Analysis (per serving)
Each serving of Mississippi Mud River contains roughly 721 calories, with 12g protein, 81g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (36% of the Daily Value), and potassium (28% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 14g 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 use a different type of nut in this recipe?
Absolutely! While pecans add a lovely crunch, walnuts or almonds can be used as substitutes. If you want a sweeter option, chocolate chips can also be folded in for added richness. Just keep in mind that the texture and flavor will vary slightly with different nuts.
What can I do if I don't have oleo?
If oleo isn't available, you can swap it for an equal amount of unsalted butter or margarine. For a dairy-free alternative, use coconut oil or a plant-based butter substitute. Just ensure that whatever you choose is softened for easier mixing.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking, as ovens can vary. A slight jiggle in the center is okay, as it will continue to set as it cools.
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).