Easy Mississippi Mud Cake

Close up fork ready to scoop up a bit of a chocolate mud cake with three delicious layers including marshmallow cream in the center.

A rich brownie like base that's full of coconut and pecans blends well with a layer of marshmallow cream and coating of chocolate frosting on top of this Mississippi Mud Cake. This old fashioned cake is so easy to make and the marshmallow layer is a fun surprise!

Course Dessert

Cuisine American

Keyword Mississippi Mud Cake

Prep Time 15

Cook Time 30

Total Time 45

Servings pieces

Calories 576kcal

Author Jennifer Osterholt

Ingredients

1 cup butter
4 eggs slightly beaten
2 cups granulated sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/3 cup cocoa
1/2 teaspoon salt
1 cup coconut flaked
1 cup pecans chopped
13 ounce jar marshmallow creme
1 can chocolate frosting I warm the can in the microwave and pour over the marshmallow layer.

Instructions

Grease a 9x13" pan and preheat oven to 350°F.
In a large bowl with an electric mixer beat butter until creamy.
1 cup butter
Add eggs and beat well.
4 eggs slightly beaten
Stir in sugar and vanilla.
2 cups granulated sugar, 1 teaspoon vanilla
In a separate bowl mix together flour, cocoa, salt and coconut.
1 1/2 cups all purpose flour, 1/3 cup cocoa, 1/2 teaspoon salt, 1 cup coconut
Add to sugar, eggs and butter mixture. Mix gently.
Add nuts and stir with a large spoon. This is a heavy batter, do not beat.
1 cup pecans
Spoon batter into greased 9x13" pan. Bake for 30 - 35 minutes.
Spread marshmallow creme over the top immediately after removing cake from the oven.
13 ounce jar marshmallow creme
Cover with frosting.
1 can chocolate frosting

Nutrition