A slow, tender hush settles into the kitchen as chocolate melts into memory — warm, glossy, and comforting. The Mississippi Mud Cake is a hymn to sticky marshmallow peaks, dense fudgy crumb, and a velvet ganache that catches the light. Bake it and the house will remember you.
Why make this recipe
This cake is an ode to comfort: quick to assemble, generous in texture, and generously nostalgic. It bridges the gap between an indulgent celebration and an everyday solace, delivering marshmallow-sweet moments and a deep cocoa intensity that lingers.
How to make Mississippi Mud Cake
Ingredients:
- 1 (1 lb 4 oz) pouch Betty Crocker Hershey’s Triple Chocolate Fudge Brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 2 tablespoons water
- 2 cups mini marshmallows
- 1/4 cup salted butter
- 2 tablespoons Hershey’s unsweetened cocoa
- 4 to 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 2/3 cups confectioners’ sugar
- 1/2 cup toasted chopped pecans
- non-stick cooking spray
Directions:
- Pre-heat oven to 325 degrees F. Spray an 8×8 inch baking pan with non-stick cooking spray. Set aside.
- In a medium mixing bowl, add brownie mix, eggs, oil, and water; mix well, being careful not to over mix.
- Spoon into prepared baking dish. Bake for 35 to 40 minutes or until a toothpick comes out partially clean.
- Remove brownies from oven and sprinkle marshmallows evenly over top. Return to oven and bake for 3 to 5 minutes or until marshmallows are puffy and lightly browned.
- Remove from oven and let cool completely.
- Once brownies have cooled, prepare icing: In a medium saucepan over low heat, melt butter. Stir in cocoa and whisk until smooth. Stir in 4 tablespoons of milk and vanilla. Slowly stir in confectioners’ sugar.
- Cook for 2 minutes or until thoroughly heated; icing should be pourable. If too thick, stir in 1 tablespoon of milk at a time until desired consistency is reached.
- Immediately pour icing evenly over marshmallow topped brownies. Sprinkle pecans over the top.
- Cover and place in fridge to let icing set (approx 30 minutes) before serving. Store covered at room temperature.
How to serve Mississippi Mud Cake
Cut into generous squares that reveal a cross-section of glossy icing, toasted marshmallow peaks, and a dense, fudgy centre. Serve slightly chilled or at room temperature; a small dollop of lightly whipped cream or a scoop of vanilla bean ice cream will welcome contrast — the cold cream softening the chocolate‘s warmth on the tongue.
How to store Mississippi Mud Cake
Keep covered at room temperature for short-term storage. For longer life, refrigerate in an airtight container; bring to room temperature before serving so the icing softens and the crumb regains its tenderness. Leftovers also freeze well — wrap individual squares and thaw in the fridge overnight.
Tips to make Mississippi Mud Cake
- Toast the pecans lightly in a dry skillet for a few minutes to deepen their aroma before chopping.
- Don’t overmix the brownie batter; a few streaks of flour are better than a tough crumb.
- When melting the butter for icing, use low heat and whisk continuously to avoid graininess.
- If marshmallows brown too quickly under the oven heat, move the pan to a lower rack or give them a brief moment under the broiler while watching closely.
- For a shinier icing, finish with a teaspoon of corn syrup stirred in off the heat.
Variations (if any)
- For a nut-free version, omit pecans and scatter toasted coconut or crushed pretzels for texture.
- Add a splash of coffee or espresso to the icing for a deeper mocha note.
- Fold a handful of chocolate chips into the brownie batter for extra pockets of melted chocolate.
- Substitute dark toasted walnuts for pecans to alter the flavor profile subtly.
FAQs
Q: Can I use a different brownie mix?
A: Yes — any good-quality boxed brownie mix will work, though the exact bake time may vary. Watch for a toothpick that comes out partially clean to preserve moistness.
Q: How do I prevent the marshmallows from becoming too hard?
A: Brief baking is key; remove them as soon as they are puffy and lightly browned. Cooling the pan at room temperature rather than immediately chilling can help maintain their tenderness.
Q: My icing turned thick and grainy. What went wrong?
A: Too-high heat or adding confectioners’ sugar too quickly can cause graininess. Rewarm gently and add milk a tablespoon at a time while whisking to smooth it out.
Q: Can I make this ahead for a party?
A: Yes. Bake and assemble the day before, refrigerate to set the icing, and bring to room temperature an hour before serving for best texture.
Conclusion
If you wish to explore a classic riff or see other home-style takes on this indulgent layer of chocolate and marshmallow, this version from Tastes Better From Scratch offers a lovely tutorial: Mississippi Mud Cake at Tastes Better From Scratch. For a range of community-tested adaptations and reviews, the Allrecipes collection is a helpful resource: Mississippi Mud Cake Recipe on Allrecipes.
Baking is a small, patient ritual — the slow alchemy of heat and time that returns to you, quietly, in a square of chocolate and marshmallow.
Mississippi Mud Cake
Ingredients
Method
- Pre-heat oven to 325 degrees F. Spray an 8×8 inch baking pan with non-stick cooking spray. Set aside.
- In a medium mixing bowl, add brownie mix, eggs, oil, and water; mix well, being careful not to over mix.
- Spoon into prepared baking dish.
- Bake for 35 to 40 minutes or until a toothpick comes out partially clean.
- Remove brownies from oven and sprinkle marshmallows evenly over top. Return to oven and bake for 3 to 5 minutes or until marshmallows are puffy and lightly browned.
- Remove from oven and let cool completely.
- Once brownies have cooled, prepare icing: In a medium saucepan over low heat, melt butter.
- Stir in cocoa and whisk until smooth. Stir in 4 tablespoons of milk and vanilla.
- Slowly stir in confectioners’ sugar. Cook for 2 minutes or until thoroughly heated; icing should be pourable.
- If too thick, stir in 1 tablespoon of milk at a time until desired consistency is reached.
- Immediately pour icing evenly over marshmallow topped brownies. Sprinkle pecans over the top.
- Cover and place in fridge to let icing set (approx 30 minutes) before serving.
- Store covered at room temperature.