Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly.
Make the Cake Batter:
Beat butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs: Incorporate the eggs one at a time, mixing well after each addition.
Mix in dry ingredients: Gradually add the flour and cocoa powder to the creamed mixture, ensuring everything is well combined without overmixing.
Add vanilla and pecans: Stir in the vanilla extract and fold in the chopped pecans.
Bake: Pour the batter into the prepared baking dish, spreading evenly. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Add the Marshmallows:
Add marshmallows: Immediately after taking the cake out of the oven, evenly sprinkle the mini marshmallows over the hot cake. Allow them to soften for a few minutes, then gently spread them across the cake to form a sticky layer.
Prepare the Icing:
Combine icing ingredients: In a medium bowl, mix the confectioners’ sugar and cocoa powder. Add the softened butter and mix until crumbly.
Add milk: Gradually pour in the milk while stirring, until the icing is smooth and creamy.
Finish the Cake:
Ice the cake: Once the cake has cooled slightly and the marshmallows have set, pour the icing over the marshmallow layer, spreading evenly.
Set: Allow the cake to cool completely in the pan on a wire rack, letting the icing set before serving.
Serving Suggestions:
Serve slices of this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Coffee or a cold glass of milk makes great accompaniments to cut through the richness.
Storage:
Store leftover Mississippi Mud Cake in an airtight container at room temperature for up to 3 days, or refrigerate if preferred.
Enjoy the melt-in-your-mouth texture and rich flavors of this classic Mississippi Mud Cake, a dessert that promises to bring a little Southern charm to your table.
