Mississippi Mud Cake

It's a nod to the iconic muddy banks of the Mississippi River. But trust me, this is one mudslide of flavor you'll be more than happy to get caught in.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 379kcal

Ingredients

Cake

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
1 cup mini marshmallows

Frosting

1/2 cup unsalted butter softened
4 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix vegetable oil, eggs, vanilla extract, milk, and sour cream until smooth.
Gradually merge the wet mixture into the dry ingredients, mixing until just combined.
Transfer the batter to the prepared pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Immediately after removing the cake from the oven, scatter the mini marshmallows on top. Their slight melting will adhere them to the cake.
While the cake cools, prepare the frosting. In a saucepan, melt the butter, then incorporate milk and cocoa powder. Stir continuously until combined. Remove from heat and whisk in vanilla extract and powdered sugar until smooth.
Pour the warm frosting over the marshmallow layer. Let the cake cool completely before serving.

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