Mississippi Mud Cake Iv

Indulge in the rich, chocolatey decadence of Mississippi Mud Cake IV—a timeless Southern dessert that’s as indulgent as it is nostalgic. This fudgy, moist cake layers every bite with complex textures and flavors, from its cocoa-infused base to the gooey blanket of melted mini marshmallows. A luscious, homemade chocolate frosting poured over the top ties it all together for a dessert that’s impossible to resist. Simple ingredients like unsalted butter, cocoa powder, and vanilla extract come together to create a show-stopping treat. Perfect for potlucks, holiday gatherings, or simply satisfying your sweet tooth, this cake serves 12 and promises to be a crowd-pleaser. Make sure to let it cool fully to reveal neat, irresistible squares of marshmallow-topped perfection!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 4 cups mini marshmallows
• 3 cups confectioners' sugar
• 0.5 cup unsweetened cocoa powder (for frosting)
• 0.25 cup unsalted butter (for frosting)
• 0.25 cup whole milk
• 1 teaspoon vanilla extract (for frosting)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Step 2

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.

Step 3

Beat in the eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.

Step 4

In a separate bowl, whisk together the flour, 1/4 cup cocoa powder, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6

Pour the batter into the prepared baking pan and spread it evenly.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and immediately sprinkle the mini marshmallows over the top, covering the entire surface. Return the cake to the oven for 3-5 minutes, or until the marshmallows are softened.

Step 9

To make the frosting, whisk together the confectioners' sugar and 1/2 cup cocoa powder in a medium bowl.

Step 10

Melt 1/4 cup butter in a small saucepan over low heat. Stir in the milk and bring the mixture to a gentle simmer.

Step 11

Remove from heat and stir in 1 teaspoon of vanilla extract.

Step 12

Gradually add the wet mixture to the cocoa-sugar mixture, whisking until smooth and thickened.

Step 13

Pour the warm frosting evenly over the marshmallow-topped cake, spreading it gently to cover.

Step 14

Allow the cake to cool completely before cutting into squares and serving.

Nutrition Facts

Serving size	1804.2 grams (1804.2g)

Amount per serving	% Daily Value*
Calories	6381

Total Fat 191.70g	246%
Saturated Fat 108.30g	542%
Polyunsaturated Fat 0.10g
Cholesterol 1129mg	376%
Sodium 1538mg	67%
Total Carbohydrate 1212.10g	441%
Dietary Fiber 73.90g	264%
Total Sugars 908.60g
Protein 82.70g	165%

Vitamin D 220IU	1100%
Calcium 467mg	36%
Iron 33mg	186%
Potassium 3334mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 4.8%

Carbs: 70.2%