Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish thoroughly.
Make the Cake Batter:
In a large mixing bowl, beat together the softened butter and granulated sugar until creamy.
Add the eggs one at a time, mixing well after each addition.
Gradually add in the flour and cocoa powder, mixing until well combined.
Stir in the vanilla extract and fold in the chopped pecans.
Bake:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Add the Marshmallows:
Immediately after removing the cake from the oven, sprinkle the mini marshmallows evenly over the top.
Allow the marshmallows to sit and soften for a few minutes, then spread them gently to cover the top of the cake.
Prepare the Icing:
In a medium bowl, mix together the confectioners’ sugar, cocoa powder, and softened butter.
Gradually add the milk, stirring until the icing is smooth and creamy.
Finish the Cake:
Once the cake has cooled slightly, pour the icing over the marshmallow layer, spreading it evenly.
Let the icing set before serving.
Variations and Substitutions:
One of the beauties of Mississippi Mud Cake is its flexibility. Here are some variations and substitutions to tailor this cake to your liking:
Nut Variations:
Swap pecans for walnuts, almonds, or hazelnuts for a different flavor and texture.
For a nut-free version, simply omit the nuts or replace them with additional marshmallows or chocolate chips.
Marshmallow Alternatives:
If you prefer, use marshmallow fluff instead of mini marshmallows. Spread it over the hot cake for a similar effect.
Chocolate Chips:
Add a cup of chocolate chips to the batter for an extra dose of chocolate.
Sprinkle chocolate chips on top of the marshmallows before adding the icing for a gooey, chocolatey topping.
