Mississippi Mud Cake

OUSSA


 

For the Cake:

  • 1 cup unsalted butter, melted

  • ½ cup cocoa powder

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1 ½ cups all-purpose flour

  • ½ tsp salt

  • 1 ½ cups chopped pecans or walnuts (optional)

For the Topping:

  • 2 cups mini marshmallows

  • 1 cup semisweet chocolate chips

For the Glaze:

  • ½ cup unsalted butter

  • ⅓ cup milk

  • ¼ cup cocoa powder

  • 3 ½ cups powdered sugar

  • 1 tsp vanilla extract

(Pro Tip: Add ½ cup shredded coconut for a tropical twist!)

Step-by-Step Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.

  2. Whisk melted butter and cocoa until smooth.

  3. Beat in sugar, eggs, and vanilla.

  4. Fold in flour, salt, and nuts (if using).

  5. Bake for 25–30 minutes until set but still slightly soft.

2. Add Marshmallows & Chocolate Chips

  1. Immediately after baking, sprinkle marshmallows and chocolate chips over the hot cake.

  2. Return to oven for 2–3 minutes until marshmallows puff.

3. Make the Glaze

  1. In a saucepan, melt butter, milk, and cocoa.

  2. Off heat, whisk in powdered sugar and vanilla until smooth.

  3. Pour over the warm cake, spreading evenly.

4. Cool & Serve!

  • Let sit 1 hour before slicing (if you can wait!).

  • Serve with vanilla ice cream for extra indulgence.

Serving Suggestions & Twists

🍦 À la mode – Top with mint chocolate chip ice cream.
🥜 Nut-free version – Skip nuts or use pretzels for crunch.
☕ Mocha twist – Add 1 tsp instant espresso to the batter.
🍪 Cookie addition – Mix in chopped Oreos before baking.

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