Mississippi Mud Cake — it does taste delicious

Today is your birthday? Is it tacky to bake your own cake? Well, I have been craving this delicious southern treat–Mississippi mud cake, and now I have a reason to make it.

Warning: this is NOT low cal. But it IS delicious. The texture of the cake is a little bit dense, almost a bit like a brownie. A chewy brownie with coconut and pecans baked inside, then topped with marshmallow and dreamy frosting.

Here’s the breakdown. What you’ll need:

No butter judgements please.

Cake:

  • 2 Tbsp Cocoa
  • 2 C Sugar
  • 2 Sticks Butter, softened
  • 4 Eggs
  • 1 1/2 C Flour
  • 1 1/2 C Coconut
  • 1 1/2 C chopped pecans
  • 1 Tsp Vanilla
  • 1 small jar Marshmallow Cream

Frosting:

  • 2 Cups Powdered sugar
  • 1 stick Butter
  • 1/2 C Evaporated Milk
  • 1/2 C Cocoa
  • 1 tsp Vanilla

Preheat oven to 350 degrees. Mix the sugar & cocoa together.

Add in the softened butter and cream until smooth. Add the eggs, one at a time, stirring in between.

Add the vanilla, flour, coconut and the pecans.

Beat for 2 minutes. Spray 9×13 dish with nonstick spray then add batter. Bake for 30-40 minutes. My cake was done at about 35 minutes

Cool for 5 minutes, spread with marshmallow cream.

Combine frosting ingredients and beat until smooth, then spread on the cooled cake.

Some like this served with a scoop of vanilla bean ice cream. I prefer mine with a cold glass of skim milk. You gotta cut back somewhere, right? Well it won’t be on the cake.

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