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Mississippi Mud Cake

Is the Mississippi Mud cake recipe made in layers?

By Glynelle from Bridgeton, MO

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November 12, 20100 found this helpful

Yes this dessert is made in layers. Do you need a recipe? I have a very good one.

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November 19, 20100 found this helpful

Paula Deen's Mississippi Mud Cake

From chef and author Paula Dean



2 cups sugar

1/2 teaspoon salt

2 cups all-purpose flour

1 stick unsalted butter

1/2 cup vegetable oil

1/2 cup cocoa

2 eggs

1 teaspoon baking soda

1/2 cup buttermilk

2 teaspoons vanilla extract

1 bag miniature marshmallows


1 stick unsalted butter, softened

3 tablespoons cocoa

6 tablespoons milk

1 one-pound box confectioner's sugar

1 cup chopped pecans or walnuts

1 teaspoon vanilla extract


Preheat the oven to 350° F. Grease and flour a 13" x 9" baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioner's sugar. Slowly mix in the nuts and the vanilla.

Take the cake from the oven, and when it cools a bit, cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

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November 8, 2010 Flag


  • 4 eggs
  • 2 cups sugar
  • 1/3 cup cocoa
  • 1 cup margarine
  • 1 1/2 cup flour
  • 1/4 tsp. salt
  • 1 1/2 cups chopped pecans
  • 1 tsp. vanilla
  • 1 jar marshmallow cream



  • 1/2 cup margarine
  • 1 lb. package powdered sugar
  • 1/3 cup milk
  • 1/3 cup cocoa
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt


Beat eggs and sugar well. Melt cocoa and margarine and add to creamed mixture. Add remaining ingredients and mix until well blended. Bake in 9x13 greased and floured pan at 350 degrees F for 25-30 minutes. After cake is cool, spread with marshmallow cream, then ice with the following icing.


For Icing: Beat well and spread on top of marshmallow cream.

By Robin from Washington, IA

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0 found this helpful
November 18, 2009 Flag


  • 1 cup Crisco
  • 4 eggs
  • 1 1/2 cup all purpose flour
  • 1/3 cup cocoa
  • 2 cup sugar
  • 1 cup nuts (chopped)
  • 1/4 tsp. salt
  • 3 tsp. vanilla
  • 3 cups miniature marshmallows


Cream shortening and sugar; add eggs and beat well. Sift flour, cocoa and salt into shortening mixture. Add vanilla and nuts. Pour into a 9x13 inch baking dish (this will be the serving dish). Bake at 350 degrees F for 30 minutes or till cake tests done. When done, take cake immediately from the oven and cover with the mini marshmallows. When cake is cooled, add topping.


  • 1 stick margarine
  • 1/3 cup cocoa
  • 1 box confectioners sugar
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 1 cup pecans (chopped)


In a medium size pan on stove, melt margarine. In a separate bowl, sift cocoa and confectioners sugar. Add to melted margarine. Add milk and vanilla; boil till all sugar is dissolved. Then beat till thick enough to spread on cake. Sprinkle pecans and serve.

This is truly a chocolate lovers treat! Enjoy!

By Terri H.

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