Mississippi Mud Cake

Enjoy this delicious mud cake with chocolate creamy frosting that’s perfect for a dessert.

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  • prep time 20 min
  • total time 1 hr 55 min
  • ingredients 8
  • servings 15
 

Ingredients

Cake

1
box (1 lb 2.25 oz) devil's food cake mix with pudding
1 1/4
cups water
1/2
cup vegetable oil
3
eggs
1
cup chopped pecans
1
jar (7 oz) marshmallow creme (1 1/2 cups)

Frosting

1
container (1 lb) chocolate creamy ready-to-spread frosting
2
tablespoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
  • 4 In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.
  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 1 minute, scraping bowl occasionally. Spread batter evenly in pan. Sprinkle pecans evenly over top.
  • 3 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Spoon marshmallow creme evenly over top of hot cake; return to oven for 30 to 60 seconds or until soft. Carefully spread marshmallow creme to cover cake.
  • 4 In small bowl, mix frosting and enough milk until smooth and spreading consistency. Drop frosting by spoonfuls onto cake; spread gently to cover, then lightly swirl to marble. Cool cake completely, about 1 hour.

EXPERT TIPS

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Expert Tips

You can use 2 cups miniature marshmallows in place of the marshmallow creme. Just sprinkle them evenly over the top of the cake. Return it to the oven for 1 to 2 minutes or until the marshmallows have puffed. Immediately frost the cake as directed in the recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
330mg
330%;
Total Carbohydrate
57g
57%
(Dietary Fiber
3g
3%
  Sugars
44g
44%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.