We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Mississippi Mud Cake

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

(0)
(0)
Save and Share
  • 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

toggle

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

toggle

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.