This is a classic recipe for Mississippi Mud Cake. If you haven’t ever had it before it is a moist chocolate sheet cake with marshmallow creme and chocolate frosting on top. It is super rich and a decadent treat!
Ingredients:
Brownies:
- 4 eggs
- 2 cups white sugar
- 1 cup (2 sticks) butter, melted
- 1 teaspoon vanilla extract
- 1 and 1/2 cups flour
- 1/3 cup cocoa powder
- 1 cup flaked coconut (optional)
- 1/2 cup chopped pecans (optional)
- 1 (7 ounce) jar marshmallow creme
Frosting:
- 1/2 cup (1 stick butter), melted
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- 6-8 tablespoons milk
- 4 cups powdered sugar
Directions:
Preheat oven to 350 degrees F. Use butter to grease a 9×13 inch cake pan.
Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in sugar and vanilla. In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter. Whisk in the flour and cocoa (stir in the pecans and coconut as well.) Add the butter-flour mixture to the egg mixture and beat well until combined. Pour batter into the prepared pan. Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.
Meanwhile, prepare the frosting. Clean the mixing bowl and melt 1/2 cup of butter in it. Beat in 1/3 cup cocoa powder. Add vanilla and 2 cups powdered sugar. Beat well. Add half of the milk. Add the remaining 2 cups of powdered sugar, and beat well. Add more milk as necessary to reach the consistency you like.
When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top. Spread the frosting over the warm cake and marshmallow creme. Use a spatula or knife to swirl it. I like to serve this cake warm, but it is quite messy. It will set up as it reaches room temperature.
