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.
Tips & Substitutions
For a richer flavor, consider adding a splash of coffee to the batter. If you don't have pecans, walnuts or almonds can be used as a substitute. Ensure the butter is softened to room temperature for easier creaming. To avoid a dry cake, do not overbake; check for doneness a few minutes early. This cake can also be topped with Chocolate Pecan Frosting for a decadent twist.
Serving Suggestions
Serve Mississippi River Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a cup of coffee or a glass of milk. For an extra treat, consider serving alongside a slice of Deep Chocolate Upside-Down Cake or Brownie Cheesecake Bars for a dessert spread.
Storage & Reheating
Store leftover Mississippi River Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds, just until warm. Avoid reheating the entire cake to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mississippi River Cake contains roughly 650 calories, with 9g protein, 63g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (34% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 643mg per serving (28% 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?
Yes, you can bake the Mississippi River Cake a day in advance. Just let it cool completely before storing it in an airtight container. Add the marshmallow cream just before serving for the best texture.
Can I use a different type of nut?
Absolutely! While pecans are traditional, you can substitute with walnuts or even macadamia nuts. Just be sure to chop them to a similar size for even distribution throughout the cake.
What can I do if I don't have marshmallow cream?
If you don't have marshmallow cream, you can make a simple marshmallow fluff at home by whipping egg whites with sugar and corn syrup. Alternatively, using a chocolate ganache or a simple frosting could also work well as a topping.
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).