Messy But Delicious Mississippi Mud Cake

Mississippi Mud Cake Recipe

This is probably the ugliest cake/pie ever dreamed up yet it is one of the richest and tastiest desserts you will ever eat. This bad boy weighs in at a whopping 6 pounds and is not for the faint of heart, anyone with diabetes, heart trouble, or anyone counting calories.

Before chowing down on this most decadent dessert, get yourself a big cold glass of milk.

Preparation:

Ingredients for Cake:

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
¼ cup cocoa
1 cup brown sugar
1 cup granulated sugar
3 eggs
¾ cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans
1 cup coconut

Ingredients for Icing:

1 (7-ounce) jar marshmallow fluff
½ cup butter
¼ cup cocoa
½ cup milk
1 pound, plus approximately 1-½ cups, confectioner’s sugar
Preheat the oven to 375 degrees



 In a small bowl, mix together the flour, baking soda and salt. Set it aside. In a saucepan, melt the butter and then add the cocoa. Stir the cocoa into the melted butter with a whisk until it is smooth. Remove the pan from the heat and add the two sugars. Stir until well combined. It will have a very sandy texture. Add the eggs and stir them into the mixture. Likewise, add the buttermilk and vanilla and mix thoroughly. Add the flour mixture, and stir until it is just combined. Fold in the coconut and nuts.



Pour the batter into a greased 9” x 13” pan. Bake the cake for 18 minutes and then test it for doneness by sticking a toothpick into the center of the cake. If is wet, continue to cook for an additional two minutes and test again.

As soon as the toothpick comes out clean or merely crumb-y, remove the cake from the oven.

Allow the cake to cool for five minutes. Then, scoop the marshmallow fluff onto the cake. Let it sit for about five minutes before attempting to spread it. The heat from the cake will soften the fluff and make it spreadable. If you spread it earlier, you will risk tearing the top of the cake.



Meanwhile, make the icing. Melt the butter in a medium saucepan. Add the cocoa and whisk it until it is smooth. Whisk in the milk. Add one pound of confectioner’s sugar and whisk it until smooth. Add more confectioners’ sugar, ½ cup at a time, until the icing is thickened, but of a pourable consistency.

Spread the marshmallow fluff to the edges of the cake. Pour the icing around the edges and top of the marshmallow. You may simply cover up the marshmallow, or make decorative swirls in the marshmallow and icing with a fork.



My advice is to only eat a small piece of this rich and scrumptious cake. Eat it slow with a big cold glass of milk. You may feel like your in Heaven for a short time. Enjoy!