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Mississippi River Mud Cake



  • 1/2 cup margarine, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 3/4 cup flour
  • 1/3 cup Hershey's cocoa
  • 1/2 teaspoon baking powder
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 (10 1/2 ounce) package miniature marshmallows

Chocolate Frosting

  • 6 tablespoons margarine, softened
  • 2 2/3 cups confectioners' sugar
  • 1/2 cup Hershey's cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


  1. Cake: Cream margarine and sugar.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine flour, cocoa, baking powder and salt; add to creamed mixture.
  4. Stir in vanilla extract and nuts.
  5. Spoon batter into greased 13 x 9-inch baking pan.
  6. Bake at 350 degrees F for 15 to 18 minutes or until top is barely soft to touch.
  7. Remove cake from oven; cover top with marshmallows.
  8. Return to oven 2 to 3 minutes or until marshmallows are soft.
  9. Spread marshmallows over cake and immediately cover with Chocolate Frosting.
  10. Cool thoroughly before cutting cake into squares.
  11. Chocolate Frosting: In small mixer bowl, cream margarine.
  12. Add confectioners' sugar and cocoa alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
  13. Blend in vanilla extract.

Yield: 2 cups frosting

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