A rich chocolate indulgence with a dreamy marshmallow-chocolate frosting.
Like me, you might be more familiar with Mississippi Mud Pie than you are Mississippi Mud Cake, but rest assured that our sheet cake version has a similar mash-up of chocolatey layers and textures that’s every bit as delicious. While there’s no crunchy cookie crust, there is plenty of fudgy, rich chocolate and also a dreamy marshmallow and chocolate swirled frosting to top it all off. It’s a rich indulgence, but it’s one that’s very easy to make.
Serves 12
10m prep time
30m cook time
FOR THE CAKE:
4 large eggs
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup pecans, chopped
FOR THE FROSTING:
1 (7 oz) jar marshmallow creme
1/2 cup (1 stick) unsalted butter, melted
1/3 cup cocoa powder
2 teaspoons vanilla extract
6-8 tablespoons milk
4 cups powdered sugar
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray.
In a large bowl, beat eggs with an electric mixer until thick. Add sugar and vanilla and beat to combine.
In a separate bowl, whisk together melted butter, flour, cocoa, salt, coconut, and pecans. Add to egg mixture and stir until well combined.
