Mississippi Mud Cake (Print Version)
# Ingredients:
01 -
2 cups plain flour
02 -
1/2 cup tightly packed light brown sugar
03 -
1 1/2 cups white sugar
04 -
3/4 teaspoon salt
05 -
3/4 cup vegetable or canola oil
06 -
3/4 cup cocoa powder (unsweetened)
07 -
2 teaspoons leavening powder
08 -
1 1/2 teaspoons baking soda
09 -
1 teaspoon vanilla essence
10 -
6 tablespoons of milk
11 -
2 large eggs
12 -
1/3 cup sour cream
13 -
1 cup hot, boiling water
→ Topping
14 -
1/2 cup (1 stick) butter
15 -
3 heaping tablespoons cocoa powder (unsweetened)
16 -
3 cups confectioners’ sugar
17 -
6 tablespoons whole milk
18 -
10.5 oz packet of mini marshmallows
19 -
1 teaspoon vanilla essence
# Instructions:
01 -
Set the oven to 350°F and lightly grease a 9x13-inch baking dish.
02 -
Toss your flour, both types of sugar, cocoa, salt, baking powder, and baking soda into a big mixing bowl.
03 -
Pour in the oil, eggs, vanilla, sour cream, and milk. Stir until smooth. Slowly stream in the boiling water while mixing on low. Turn the speed to high for 1 minute to fluff it up.
04 -
Pour the batter into the greased pan. Bake for 38 to 45 minutes—insert a toothpick in the center, and if it comes out without batter, it's done.
05 -
Straight from the oven, scatter the mini marshmallows across the top. Slide it back into the oven for 3 to 5 minutes at 350°F until they're puffed and sticky.
06 -
Wait for the cake to cool completely before slathering on the frosting.
07 -
Melt the butter in a little pot over medium-high heat. Mix in the cocoa and milk, whisking non-stop. After about 2-3 minutes, pull it off the heat. Add in the vanilla and powdered sugar, then use a mixer to smooth it out.
08 -
Spread the warm frosting evenly across the cooled cake. Chill it for 30 minutes to firm up the frosting. Keep at room temp afterward.
# Notes:
01 -
Chilling the cake briefly makes the frosting set before serving.