Well, as soon as we got into Mississippi, I knew the first thing I wanted was a Mississippi mud pie. I had read so much about it in the past and I knew that was what they were known for. My goodness, I had never tried one like that in my life. I knew I had to get home and make it now that I knew exactly what it I was like. Well, I got to work and found this outstanding recipe which is the best homemade version of that Mississippi kind that I could find. So delicious!
Check out what our friends over at Tastes Better From Scratch had to say about this:
“This Mississippi Mud Cake is a chocolate lovers dream! A delicious homemade chocolate cake with melted marshmallows and warm chocolate frosting poured on top. Trust me, it’s as delicious as it sounds!”
And trust me, she is so right! This is so delicious, I cannot get enough!
Ingredients
One Betty Crocker Chocolate Cake, baked in a 9×13” pan
1 (10.5 oz) bag of Jet-Puffed miniature marshmallows
For the frosting:
1/3 cup Land O’ Lakes butter
1/3 cup McArthur milk
1/3 cup Hershey’s cocoa powder
1 tsp vanilla extract
3 cups Domino powdered sugar
Instructions
Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top.
For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Refrigerate cake for for about 30 minutes or until frosting has set.
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Quick Tip: Store at room temperature.
Thanks again to Tastes Better From Scratch for this amazing recipe.
