baking · everyday
Mississippi mud cake
A rich, fudgy chocolate sheet cake topped with toasted marshmallows, pecans and a warm chocolate icing. Best with ice cream.
- Time
- 60min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven.
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Method
-
1
Whisk the butter, sugar, eggs and vanilla, then fold in the cocoa, flour, salt and half the pecans.
-
2
Bake in a greased 23 x 33 cm (9 x 13 in) pan at 175°C (350°F) for 25-30 minutes.
-
3
Scatter the marshmallows over the hot cake and return to the oven 3 minutes to soften.
-
4
Heat the icing ingredients until smooth, pour over, and top with the remaining pecans. Cool before cutting.
