This Mississippi mud cake is super delicious with lots of chocolate, mini marshmallows, cocoa powder, and chocolate chips. An amazing chocolate Mississippi mud cake recipe.
In a microwave-safe bowl, melt the butter in the microwave for about 30 seconds.
In a large mixing bowl, add the melted butter to the granulated sugar, unsweetened cocoa powder, eggs, vanilla extract, and salt. Mix thoroughly creating the chocolate cake batter.
Add the flour slowly to the chocolate cake batter a little at a time. Stir, add flour, then stir until all of the flour is used and it is mixed thoroughly with the chocolate cake batter.
Add the chocolate chips to the cake batter. Blend well.
Grease a 9x13-inch baking dish with cooking spray.
Pour the cake batter into the baking dish.
Bake at 350 degrees Fahrenheit for 30 minutes. (Reduce the temperature by 25 degrees if using a dark pan).
A toothpick inserted into the middle of the cake should come out clean.
The Chocolate Frosting
While the cake is baking in the oven, put the butter in a microwave-safe bowl and put it in the microwave for 15 seconds until soft. Keep an eye on it.
In a different bowl, put the powdered sugar, milk, unsweetened cocoa powder, and melted butter. Mix thoroughly. Set aside for now.
Finishing the Cake
When the cake is done, take it out of the oven and toss the mini marshmallows evenly on the top of the cake, then put it back into the oven for about 5 minutes.
The marshmallows will melt somewhat and have a slight brownish color on top of them.
Let the Mississippi mud cake with the melted marshmallows sit on the countertop at room temperature for about 20 minutes so it can cool completely.
After that, drizzle the chocolate frosting over the top of the cake.
Add the chopped pecans and more chocolate chips on top of the choclate frosting.
Let the Mississippi mud cake cool before cutting.
Store in the refrigerator for about a week. Then either freeze the remaining or toss it out in the trash.
Notes
If you want warm chocolate frosting, you can heat the butter, milk, and cocoa powder in a small saucepan on the stove on medium heat for about 2-3 minutes, or just until the butter is melted. Stir constantly. Then, on low heat, add the powdered sugar and vanilla extract, continuing to stir. Remove the saucepan from the heat and pour the warm frosting over the cake after the mini marshmallows step.
You can use chopped walnuts instead of pecans if you prefer.