Monday, November 12, 2012

Mississippi Mud Cake

Ever since I returned from my Mississippi Delta trip a few weeks ago, I'd been hankering to make a Mississippi Mud Cake.

You see, I came across this unique magazine called "eat. drink. MISSISSIPPI." There were lots of great articles inside, but since I love food history so much I was especially intrigued by Julian Brunt's article, "The Mighty Mississippi Mud." Now I've heard of Mississippi Mud Cake, but I didn't know the history.

Brunt says this: "The name itself came perhaps from the likeness of the dense chocolate to the banks of the Mississippi River, but that is northern conjecture in my opinion. It is more likely that the texture of the dessert reminded Mississippians of the thick mud that this very rainy state can have, and if you've ever gotten your car stuck in it you know exactly what I mean. As with so much good food from the South, its roots are in the rural nature of the region and its people's resilient efforts to find a way to make something very good from what meager ingredients can be found at hand."

You can't read a thing like that without wanting to make one of these treats, so over the weekend I made this one and wanted to share the recipe!

Mississippi Mud Cake


1 stick butter or margarine
1/2 cup cocoa
6 large eggs
2 cups granulated sugar
1-1/4 cups self-rising flour, sifted
1/2 cup chopped pecans*
2 teaspoons vanilla
1 (10-1/2-ounce) bag mini-marshmallows


1 (16-ounce) box confectioners sugar
1 stick butter or margarine, softened
1/3 cup cocoa, sifted
1/2 cup evaporated milk

For cake, melt butter and add in cocoa, eggs, sugar and flour. Add nuts and vanilla and mix well. Pour into greased 9 x 13-inch pan. Bake at 350 degrees for 30 or so minutes, just until top springs back when touched lightly; don't overbake. When cake is done and you have removed it from the oven, turn off oven, add marshmallows to top of cake, and then return cake to still-warm oven for about 5 minutes or until marshmallows are softened.

For frosting, using a large bowl and mixer combine confectioners sugar and butter. Add cocoa and combine well. Beat in evaporated milk and continue to beat until mixture is creamy. Spread over top of cake, and swirl frosting and marshmallows with a knife.

*The recipe called for 1 cup of nuts but I had just 1/2 cup on hand, so that's what I used. You may also sprinkle chopped pecans on top of the frosting if desired.


relevanttealeaf said...

Looks delicious, Angela! Thanks for providing the recipe.

Joy said...

Oh, I do love a good Mississippi Mud cake. And that one looks delicious. Have a great week!

Rosemary said...

Love Mississippi Mud Cake... and your looks like I could snatch it right off the computer! Interesting story behind the name.

Steph said...

Oh, yes, that chewey, crunchy goodness!

Linda at Friendship Tea said...

I have not made this delicious cake for several years. I used to make it for J Family reunion. But, since the hubby stopped eating chocolate, I try to make something he will eat. However, his family loves this dessert.

Ruthie Miller said...


The Teaist said...

Gosh, that cake looks rich! Delicious!

parTea lady said...

That looks yummy - thanks for the recipe.

Anonymous said...

I used to make Mississippi Mud cake years ago! I had to bribe my friend to give me the recipe and yours is very similar. Yummy!
Martha Ellen

Lavender Cottage said...

Looks easy enough and I'm sure the chocolate lovers in our family would love me to try your recipe Angela.

Anonymous said...

Angela, you make this cake sound irresistible... and it is!! I put all the pecans and half the icing: crunchy yet melting, we wonder how it can be not overly sweet. Thanks for sharing the recipe and its story.

Ginger said...

Yum. I haven't had one of these cakes in years.

Marilyn said...

That does look delicious!
I think my mother-in-law gave me a similar recipe once upon a time. Now I am curious to try and your recipe does sounds wonderful.