Mississippi Mud Cake (Print Version)
# Ingredients:
01 -
3/4 teaspoon salt
02 -
1 1/2 teaspoons baking soda
03 -
2 cups all-purpose flour
04 -
3/4 cup canola or vegetable oil
05 -
6 tablespoons milk
06 -
1 cup boiling water
07 -
3/4 cup unsweetened cocoa powder
08 -
1 1/2 cups granulated sugar
09 -
2 teaspoons baking powder
10 -
1 teaspoon vanilla extract
11 -
1/3 cup sour cream
12 -
2 large eggs
13 -
1/2 cup packed light brown sugar
→ Topping
14 -
1 teaspoon vanilla extract
15 -
3 heaping tablespoons cocoa powder (unsweetened)
16 -
10.5 ounces of mini marshmallows
17 -
6 tablespoons milk
18 -
1 stick of butter (1/2 cup)
19 -
3 cups powdered sugar
# Instructions:
01 -
Set your oven to 350°F and grease a 9x13 inch pan lightly.
02 -
Mix together flour, both sugars, cocoa powder, salt, baking soda, and baking powder in a big bowl.
03 -
To the dry mixture, add eggs, oil, vanilla, sour cream, and milk. Blend well, then slowly add boiling water while mixing on low. Kick it up to high speed for about a minute to make the batter nice and airy.
04 -
Pour that batter into your greased pan and bake for 38 to 45 minutes. Check with a toothpick—it should come out clean.
05 -
Take the cake out and sprinkle the mini marshmallows on the hot surface. Pop it back into the oven for 3-5 minutes at 350°F until they look a little puffed and gooey.
06 -
Before adding the frosting, make sure the cake is totally cool.
07 -
In a small pan, melt butter over medium-high. Whisk in cocoa powder and milk right away. Stir it often for 2-3 minutes, then take it off the heat and add powdered sugar and vanilla. Use a mixer to smooth it out.
08 -
Spread the warm frosting all over the cooled cake. Chill it for 30 minutes so the topping sets. Keep it at room temp until you're ready to dig in.
# Notes:
01 -
Chill the frosted cake quickly to make sure it sets nicely before serving.