Mississippi Mud Cake
I have always been a “birthday cake” lover. Meaning, I like the traditional butter creamed icing birthday cakes that come from the bakery. I prefer them over any kind of specialty cake. Well, my mother doesn’t like the traditional birthday cake as much. Since it was her birthday celebration, I decided to bake her something special. This Mississippi Mud Cake was an excellent choice. It has that good homemade butter cream chocolate icing and and tasty filling inside. So yummy! A must try. This is a Paula Deen recipe and is time consuming but I promise it is worth it!
*Tip: This recipe requires 9 or 10″ round cake pans. I highly recommend using the proper size pan for this recipe. I had to buy them at Jo-ann Fabrics because I couldn’t find that size pan in regular stores.
- 2 cups sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup cocoa
- 1/4 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 bag miniature marshmallows
- 1 stick unsalted butter, softened
- 3 tablespoons cocoa
- 6 tablespoons milk
- 1 (1-pound) box confectioners’ sugar
- 1 cup chopped pecans or walnuts
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.