Mississippi Mudd Cake
Mississippi Mudd Cake is a rich, chocolatey dessert layered with coconut, pecans, and marshmallow creme, perfect for gatherings and satisfying chocolate lovers with its decadent flavors.
Ingredients
Instructions
- Cream oleo and sugar until well blended.
- Add cocoa, eggs, and vanilla; beat for 2 minutes.
- Add baking powder, flour, salt, coconut, pecans, and graham cracker crumbs; mix thoroughly.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (177°C) for 35 to 40 minutes.
- While the cake is warm, spread marshmallow creme evenly over the top.
- Allow the cake to cool before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa. If you prefer a nut-free version, simply omit the pecans or substitute with sunflower seeds. To enhance the texture, lightly toast the coconut before adding it to the batter. Using a hand mixer can help achieve a smoother batter, especially when incorporating the eggs and vanilla.
Serving Suggestions
This cake is delicious on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with *Chocolate Graham Cracker Pie* for a dessert spread at gatherings. Consider adding fresh fruit like strawberries or raspberries on the side for a refreshing contrast.
Storage & Reheating
Store any leftover Mississippi Mudd Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds at a time until warm, being careful not to overheat the marshmallow creme.
Nutrition & Diet Analysis (per serving)
Each serving of Mississippi Mudd Cake contains roughly 534 calories, with 11g protein, 51g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (50% of the Daily Value), iron (33% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 754mg per serving (33% 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 a different type of nut in this recipe?
Absolutely! You can substitute pecans with walnuts or almonds for a different flavor. Just make sure to chop them roughly to maintain the cake's texture. If you're allergic to nuts, feel free to omit them altogether without affecting the overall structure of the cake.
Can I make this cake ahead of time?
Yes, Mississippi Mudd Cake is perfect for make-ahead preparations. You can bake the cake a day in advance and store it covered at room temperature. Just wait to add the marshmallow creme until you're ready to serve to ensure it stays fluffy and fresh.
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).