If you love chocolate, marshmallows, nuts and coconut, this is your dream cake.
Ladened with butter, cocoa, powdered sugar, and hints of vanilla, this cake should only be enjoyed in small quantities. However, that is hard to do. Consider yourself warned.
The goal was to make a birthday cake for my daughter and my niece. Although there are 18 years between them, their birthdays are only 8 days apart. It has become a little family tradition to celebrate together. We usually wrap it all into Easter, but this year we actually held them separately.
Back to the topic at hand… I did my recipe research and compared several different ones for Mississippi Mud. I made something similar a while back so I was trying to find the real deal! I decided on this one. Most of the recipes called for a sheet cake pan but this one used a regular 9×13. I decided to give that a try. After the fact, I would recommend the sheet pan, but this one has its advantages. It makes a nice ledge to hold all your goodies like marshmallow and icing. However you get some edges that are not covered. I held to the recipe pretty close with only two exceptions. I used both butter and oleo in the mix. Butter gives cakes a heavier consistency. Since this cake is so rich I thought using half oleo (butter flavored of course!) might lighten it up some. Edit Then, in the icing I added a teaspoon of vanilla. It cut the intense chocolate flavor just enough to make it more enjoyable. Another tidbit about the icing, when I make chocolate sheet cake frosting it calls for melting the butter all the way down. This recipe called for softening only. I ended up having to add more milk at the end because it thickened up really fast. Melting the butter would have prevented that. Since this cake “holds” the frosting and you don’t need it to stick to the sides like a layer cake, melting the butter would have worked fine. [recipe title=”The Muddy Mississippi Cake”]
- 1 stick of butter (Salted, otherwise add 1/2 teaspoon salt)
- 1/2 cup butter flavored Crisco
- 2 cups of sugar
- 4 eggs
- 1/2 cup of cocoa powder
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup coconut flakes
- 1 cup of walnuts or pecans
- 1 jar of marshmallow creme
- 4 cups powdered sugar
- 1/3 cup cocoa
- 6 tablespoons of milk (more or less depending on thickness)
- 1 stick of butter (either is fine but I prefer salted) – melted
- 1 teaspoon vanilla
- Combine butter and oleo in a mixing bowl. (You can all of one or the other, but I preferred mixing the two together on this recipe for a cookie-like cake texture. Using all butter will give it more of a brownie texture.)
- Add sugar and mix until well combine.
- With mixer on low, add one egg at a time.
- Add vanilla.
- In a separate bowl combine all the dry ingredients and stir gently.
- With a large spoon, stir in the flour mixture. Batter will be thick.
- Stir in the coconut.
- Optional: you can add your nuts into the cake mixture now and bake them, which is how I prefer it. Or, you can save them and include them in the icing. This depends on who you are feeding the cake too!
- Bake at 350. If you use a 9×13 it will take about 40 minutes. If you use a sheet pan it will only take 20-25. The 9×13 will puff up more while baking, but it will come down once you take it out of the oven.
- Frosting: Melt butter for about 30 seconds in microwave, then combine vanilla and milk. Add the powdered sugar slowly as it mixes. Once it is well combine, add the nuts.
- When the cake comes out of the oven, let it cool for about 5 minutes. It will “fall” and create a divot to hold the gooeiness that comes next. Add the marshmallow creme. The cake needs to be warm in order to spread the marshmallow easily.
- Wait about 20 minutes then add the frosting. The marshmallow needs to set up and harden slightly.
- It’s best to let this cake sit and completely cool before you cut into it.[/recipe]
Add this stuff while the cake is hot so it spreads easily.
This stuff really adds to the magic! Results: the bottom ended up having a cookie/brownie-like texture. I really liked the bottom and can think of several different toppings that would be fun and tasty. The top was extra rich the first day. The second day it seemed to mellow out some. Overall, it was a tasty treat! The icing tube was not cooperating so the writing is a little sketchy! Lol