1950's Mississippi Mud Cake

Decadent and chocolatey Mississippi Mud Cake

This recipe was given to my grandmother by her neighbor, Jane Saunders. Jane was said to have such a slow and sweet Southern drawl that her words floated out of her as slow and sticky as molasses. Well, this dessert is as sweet and sticky as Jane Saunder's voice! It is rich and decadent and chocolatey! But it takes no time at all.

My mother has made this recipe many times, as did her mother. And my mom has now typed it up to share with you all! (Thanks, Mom!)

Me, 2024 with Missippi Mud Cake

Mississippi Mud Cake

Ingredients

• 1 cup butter or margarine or 2 sticks or 16 tablespoons, melted

• 1/2 cup cocoa I use 100% pure cocoa

• 2 cups sugar

• 4 eggs beaten

• 1 1/2 cups all-purpose flour

• Dash salt

• 1 teaspoon vanilla extract

• 1 1/2 cups nuts of your choice I use pecans 

• 4 cups miniature marshmallows 

Frosting Ingredients

• 4 cups powdered sugar

• 1/2 cup evaporated milk

• 1/4 cup or 4 tablespoons butter softened

• 1/3 cup cocoa

• 1 teaspoon vanilla extract

Instructions

1. Melt butter in microwave. Whisk in cocoa, sugar, eggs, flour salt and vanilla. Fold in nuts. Spray a 17 x 11 x 1 inch jelly roll pan (or can make this in a 9 x 13 pan spray with cooking spray.

2. Bake in preheated 350 degree oven for 20-25 minutes if using jelly roll pan or about 30 to 35 if using 9 x 13 pan checking for doneness as ovens vary.

3. Remove from oven and spread marshmallows on top while the cake is still hot. (I put mine back in the oven for about 2 minutes to let the marshmallows begin to melt. Add frosting below over marshmallows.

Frosting Instructions

1. Beat all the frosting ingredients together with a mixer. Spread over cake.