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Mississippi Mud

60-MinutesBakedChocolateChristmasClassicDessertsDiner-StyleEggFallHolidayIndependence DayKid-FriendlyOvenParty FoodPotluckSauceSpecial OccasionSummerSweetThanksgivingWinter
Time :1 hour
Yield :12 servings
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Mississippi Mud cake layers cocoa, marshmallows, and chocolate frosting for a truly celebratory dessert.
Celebrating my first real promotion with something memorable called for a cake that had a bit of everything. I tackled this Mississippi Mud cake on a lazy Sunday, still riding the high of a new title that came with its own desk. Perhaps slightly overly eager about my baking skills, I reached for the cocoa powder that I always make sure to stock up on. To get the perfect texture, I mixed it with both granulated and brown sugar. Mixing in a splash of vanilla felt like adding my personal flair to a classic, a nod to individuality in a structured work world.
Cracking eggs always brings a sense of satisfaction, don’t you think? When it came to folding in the marshmallows, I imagined them as the pillows on my new office chair. A generous sprinkle over the freshly baked cake and a quick return to the oven was key. Here’s a nifty trick: make sure to pour the boiling water gradually so the eggs stay intact and dreamy. That boiling water touch is crucial—oh, the things you learn while experimenting.
Once I whisked together the frosting's final touches, letting the butter melt impeccably with additional cocoa powder, the air was dense with chocolatey promise. Finally, my magical cake spent some chill time in the fridge, just long enough to let the frosting set. As I took the first bite, a decadent cloud of nostalgia mixed with ambition surrounded me. Who knew one cake could contain such a celebration, becoming a new office tradition? Let’s just say Mondays have become a lot sweeter.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 cup canola or vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons milk
  • 1/3 cup sour cream
  • 1 cup water boiling

For the topping:

  • 1 (10.5 ounce) package mini marshmallows
  • 1/2 cup butter
  • 6 tablespoons milk
  • 3 tablespoons unsweetened cocoa powder generous
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking pan.
  • Whisk together the flour, granulated sugar, brown sugar, 3/4 cup of the cocoa powder, the baking powder, the baking soda, and the salt in a large mixing bowl.
  • Add and, using a hand mixer on medium-low speed, the oil, eggs, vanilla, milk, and sour cream until combined.
  • Reduce mixing speed to low.
  • Pour the boiling water in very carefully as you continue to mix it, adding a little at a time so the eggs do not scramble.
  • Turn the mixer on high for 1 minute to add air into the batter.
  • Pour the batter into the prepared baking pan.
  • Bake until a toothpick inserted into the center comes out clean, about 28-33 minutes.
  • Remove the cake from the oven.
  • Sprinkle the marshmallows over the entire top of the cake.
  • Return the cake to the oven until the marshmallows have melted, about 2-3 minutes.
  • Transfer the cake from the oven and allow the cake to completely cool before adding frosting.
  • In a small saucepan, melt the butter over medium-high heat.
  • Add the milk and the remaining cocoa powder to the saucepan, whisking constantly.
  • Cook until the butter and cocoa powder have become completely incorporated, about 2-3 minutes.
  • Take the pan off the heat and mix in the vanilla and powdered sugar.
  • Using an electric mixer, smooth the frosting.
  • When the cake is cooled, drizzle the warm frosting all over.
  • Refrigerate for about 30 minutes.
  • Serve chilled.
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