It is one of my favorites!
Mississippi Mud Cake showed up in my Pinterest feed this week, and it has been bothering me ever since. Although I don’t need an excuse to bake, it makes me feel better to have one.
When I learned that Stephanie and Amanda would be in the neighborhood this weekend, I thought I just might have justification. Then when Amanda announced that she and Stephanie should come over to swim, I knew I must create a special treat for them!
It’s what moms do!
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Mississippi Mud Cake has three layers: the cake layer, which is topped with marshmallows or marshmallow cream, and finished with a VERY sweet chocolate icing that is poured over the marshmallows. I have tasted recipes where a boxed cake mix is used, but, to me, a made-from-scratch chocolate cake is so much better.
This recipe I used is an interesting process. 
There’s a lot of butter
There’s a lot of cocoa.
Just after the cake comes out of the oven a whole bag of marshmallows is sprinkled on top.
Perfect!
Then back into the oven, under the broiler.
I didn’t put the marshmallows under the broiler, because I have trouble with the broiler. I tend to set off the smoke alarm when I use it.
Instead, I pulled out the blow torch. 
LB joined in the fun and set the marshmallows on fire.
He likes things well done.
After the marshmallows are nicely toasted, it is time for the icing.
More butter, cocoa, and FOUR cups of powdered sugar!
Here is the recipe that I used posted on the food network courtesy of one of my favorites, the Pioneer Woman:
Mississippi Mud Cake
Ingredients
Cake:
Nonstick cooking spray, for the baking dish
2 sticks (1 cup) salted butter
1/4 heaping cup unsweetened cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
One 10-ounce bag mini marshmallows (about 6 cups)
Icing:
1 3/4 sticks (14 tablespoons) salted butter
6 tablespoons whole milk
1/4 heaping cup unsweetened cocoa powder
4 cups sifted confectioners’ sugar
1 cup chopped toasted pecans
1 tablespoon vanilla extract
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
- In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
- In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
- In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
- Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
- For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners’ sugar in 4 to 5 additions. Stir in the nuts and vanilla.
- Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.
It is ready when you get here girls!
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Thank you for taking time out of your day to stop by my blog.
