Mississippi River Cake
A rich, chocolatey cake layered with marshmallow cream and pecans, perfect for celebrations or teatime indulgence, combining textures and flavors in every bite.
Ingredients
Instructions
- Cream the butter and sugar in a large bowl; beat in eggs one at a time.
- Sift cocoa powder, salt, and flour, then add to the egg mixture.
- Stir in vanilla, coconut, and chopped pecans.
- Pour batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F for 35 minutes.
- Take out and spread marshmallow cream over the cake.
- Let cool for 1 1/2 hours.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).