Mississippi Mud Cake

'Tis the season for all things sweet and sugary! If visions of sugarplums are already dancing through your head, but you'd like a new old-fashioned recipe to try, we've got one you might not have thought about in a while!

This scratch made Mississippi Mud Cake recipe is easy to make and because it's made in a 9 x 13 pan, it's also great to bring to any upcoming holiday potlucks or get togethers that might be on your radar this time of year.

Mississippi Mud Cake

Cake

1 stick butter
1/2 cup cocoa powder
2 cups granulated sugar
4 eggs
1 1/2 cups all purpose flour
pinch of salt
1 1/2 cups chopped nuts
1 Tbsp vanilla

Frosting

1 7 oz. container Marshmallow Creme
1 lb. confectioner's sugar
1/3 cup cocoa powder
1/2 stick butter, at room temperature
1/4 cup milk, plus additional to create correct consistency, if needed

1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Set aside.
2. Melt 1 stick of butter and 1/2 cup of cocoa powder together. 
3. Stir in 2 cups of sugar and eggs. Mix well.
4. Add flour, salt, nuts, and vanilla. Mix until thoroughly incorporated.
5. Spoon batter into baking dish and spread evenly. Bake for 35-40 minutes, until toothpick inserted into the center comes out clean. Remove from oven.
6. Spoon Marshmallow Creme onto cake as soon as it comes out of oven. Let it sit on top of cake to warm, and then spread evenly across cake.
7. Use an electric mixer to mix confectioner's sugar, 1/3 cup cocoa powder, 1/2 stick butter, and 1/4 cup milk. Beat until smooth. Add additional milk 1 Tbsp at a time, if needed, to bring frosting to a pourable consistency.
8. Pour frosting evenly over top of marshmallow creme. Swirl with the tines of a fork to create a marble effect.

Notes:

This cake is super-sweet, so a small piece will probably do the trick.

Because this version of the cake uses Marshmallow Creme instead of traditional marshmallows, it's safe for your vegetarian friends to eat too since Marshmallow Creme doesn't contain gelatin. AND you'll get to skip the step of returning the cake to the oven to melt the marshmallows. Win-win!

I chose to use walnuts in this cake, but pecans would also taste great. Use whatever you have in your pantry!

Enjoy!