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Mississippi Mud Cake

Mary Catherine Hancock
Matthew, Colin and Laura Hancock

Cake:

  • 1 ¾ cups granulated sugar
  • 1 ¾ cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 5 squares unsweetened chocolate, melted
  • 1 cup lukewarm strong black coffee
  • ¾ cup sour cream
  • ¼ cup vegetable oil

Topping:

  • 2 cups miniature marshmallows
  • 1 cup chopped toasted pecans

Glaze:

  • 3 squares semi-sweet chocolate
  • 3 Tbsp butter
  • 2 Tbsp hot water
  • 1 tsp corn syrup

Heat oven to 350°F.

Cake: Combine ingredients in a large mixing bowl. Beat on high speed of electric mixer for 2 minutes. Pour into a greased 9 inch springform pan. Bake for 50 to 55 minutes, or until toothpick, inserted in center, comes out clean.

Sprinkle with marshmallows and pecans and bake 5 minutes more. Remove from oven. Cool for 30 minutes.

Glaze: Melt ingredients over low heat or in microwave on Medium for 2 minutes. Drizzle over warm cake. Cake can be served warm or made ahead and served at room temperature.

Helpful Hint: To toast pecans, spread in a single layer on cookie sheet. Bake at 350°F for 10 minutes. Cool.