Easy Mississippi Mud Cake
This gooey, chocolate-y cake starts with a boxed of chocolate cake mix to keep it extra easy.
Ingredients
- 1 cup finely chopped pecans
- 1 teaspoon flour
- 1 box chocolate cake mix prepared according to package directions
- 1 cup brewed coffee
- 1 (16 oz) package mini marshmallows
- ½ stick butter, softened
- 3 cups powdered sugar
- ⅓ cup cocoa powder
- ⅓ cup milk
Instructions
- Preheat oven to 350°F. Spray a 13x9 inch pan with cooking spray.
- In a small bowl, stir together the pecans and flour.
- Prepare cake mix according to package directions, but substitute brewed coffee for the water that’s called for on the package. Stir in the flour-coated pecans.
- Bake the cake according to package directions, but underbake by 5 minutes.
- Remove from the oven and pour the mini marshmallows over the top. Place the pan back in the oven for 5 minutes, or until the marshmallows are very lightly toasted.
- Let the cake cool completely.
- Place the softened butter, powdered sugar, cocoa powder, and milk in a large bowl. Beat with a hand mixer until smooth and fluffy.
- Spread over the cake. Let sit for several hours until the frosting firms up slightly (or refrigerate for 30 minutes). Cut into slices and serve.
Notes
Don't have coffee? Use water instead.
Don't want nuts? Omit the pecans and the flour. No other changes to the recipe are needed.
You can make this cake 1–2 days ahead. Store tightly covered in the refrigerator or at room temperature. You can also freeze the cake for up to 3 months.
Nutrition
Calories: 276kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 241mgPotassium: 170mgFiber: 2gSugar: 35gVitamin A: 15IUVitamin C: 1mgCalcium: 58mgIron: 2mg
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