I love sweets but try not to have too many around because I’m usually either dieting or about to start. My other half doesn’t eat desserts very often unless it’s ice cream, honey buns or oatmeal pies. If I bake anything, I usually binge myself sick! So, therefore, I steer away from baking a lot. This past week I craved something chocolate and decided to bake a Mississippi Mud Cake. This was always a must dessert when our whole family got together for outings at the beach or the Satilla River.
I got to wondering why in the world would anyone name a cake “Mississippi Mud”. So I googled it! In the 1920s, it is believed to have originated in the Southern US, specifically the Mississippi River Delta region. During this time, the Mississippi River was a major transportation route and the region was known for its fertile soil and abundant natural resources. The cake’s name is thought to be inspired by the rich, dark soil found in the river’s delta, which was often referred to as “mud.” This cake has made its appearance in several movies and TV shows, including “The Help” and “Fried Green Tomatoes.” It’s also been name-dropped in several songs, including “Mississippi Mud” by Bing Crosby and “Mud Cake” by Lynyrd Skynyrd.
This cake is a must-try so go ahead and get to baking! It is certainly rich and decadent!
Mississippi Mud Cake
1 cup unsalted butter (2 sticks)
1 (4 oz.) semi-sweet chocolate baking bar, chopped
2 cups sugar
1 ½ cups all-purpose flour
½ cup unsweetened cocoa
4 large eggs, beaten
1 tsp. vanilla extract
¾ tsp. Salt
1 (10 oz.) bag miniature marshmallows
Optional: 1 cup pecans
Melt 2 sticks of butter and add semi-sweet chocolate until melted and smooth, stirring every 30 seconds. Whisk together flour, cocoa and salt. Add sugar, vanilla extract and flour mixture to melted chocolate. Stir until well blended. Add eggs and beat well, then pour batter into a 9 x 12 baking dish. Bake at 350 degrees for approximately 20-25 minutes. Remove from oven and sprinkle evenly with miniature marshmallows. Place back in oven until all marshmallows are completely melted. Spread evenly over cake. Drizzle warm cake with chocolate frosting. Pecans can be added to either batter, frosting or sprinkled on top, if desired!
Chocolate Frosting
½ cup unsalted butter (1 stick)
⅓ cup unsweetened cocoa
⅓ cup milk
1 (16 oz.) box of powdered sugar (3 ¾ cups)
1 tsp. vanilla extract
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly for 2 minutes or until slightly thickened. Remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.