Prep time: 10 mins | Cook time: 30 mins | Servings: 12
Indulge yourself in this dreamy, rich, and decadent cake with a heavenly marshmallow-chocolate frosting. It’s a winner cake that you can whip up easily and quickly at any time!
Ingredients
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CAKE:
1 c (2 sticks) unsalted butter, melted
4 large eggs
2 tsp vanilla extract
1 1/2 c. all-purpose flour
1/3 c. cocoa powder
1 c. flaked coconut
2 c. granulated sugar
1/2 c. pecans, chopped
1/2 tsp salt
FROSTING:
1/2 c (1 stick) unsalted butter, melted
1 (7 ounces) jar marshmallow creme
4 c. powdered sugar
1/3 c. cocoa powder
6-8 tbsp milk
2 tsp vanilla extract
How to make Mississippi Mud Sheet Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: Place the eggs in a large bowl. Using an electric mixer, beat the eggs until thick. Then, add the sugar and vanilla. Beat again until blended.
Step 3: Place the melted butter, flour, cocoa, salt, coconut, and pecans in another bowl. Mix well until combined. Then, add this to the egg mixture and stir well until blended.
Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 25 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 5: While the cake is baking, prepare the frosting. Place the melted butter and cocoa powder in a clean bowl. Mix well, then add the vanilla along with 2 c powdered sugar. Mix again until well incorporated. Next, add the half-and-half followed by the rest of the 2 c powdered sugar. Mix until smooth, adding extra milk until you reach your preferred consistency.
Step 6: Take the cake out of the oven when done and spread with the marshmallow creme on top. On top of the marshmallow creme, spread the frosting using a spatula or knife.
Ingredients
- CAKE:
- 1 c (2 sticks) unsalted butter, melted
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/2 c. all-purpose flour
- 1/3 c. cocoa powder
- 1 c. flaked coconut
- 2 c. granulated sugar
- 1/2 c. pecans, chopped
- 1/2 tsp salt
- FROSTING:
- 1/2 c (1 stick) unsalted butter, melted
- 1 (7 ounces) jar marshmallow creme
- 4 c. powdered sugar
- 1/3 c. cocoa powder
- 6-8 tbsp milk
- 2 tsp vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: Place the eggs in a large bowl. Using an electric mixer, beat the eggs until thick. Then, add the sugar and vanilla. Beat again until blended.
Step 3: Place the melted butter, flour, cocoa, salt, coconut, and pecans in another bowl. Mix well until combined. Then, add this to the egg mixture and stir well until blended.
Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 25 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 5: While the cake is baking, prepare the frosting. Place the melted butter and cocoa powder in a clean bowl. Mix well, then add the vanilla along with 2 c powdered sugar. Mix again until well incorporated. Next, add the half-and-half followed by the rest of the 2 c powdered sugar. Mix until smooth, adding extra milk until you reach your preferred consistency.
Step 6: Take the cake out of the oven when done and spread with the marshmallow creme on top. On top of the marshmallow creme, spread the frosting using a spatula or knife.
