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Mississippi River Mud Cake

Mississippi River Mud Cake

A luscious combination of chocolate, pecans and gooey marshmallows.



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


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

From the Family Recipes Collection of Linda Jolly and Lisa Stephens.

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