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Mississippi Mud Cake Recipe

My mom has been making this recipe for as long as I can remember. This Mississippi Mud Cake is for people who like their sweets sweet (like me, but it was too sweet for my husband). It is basically a pecan brownie topped with marshmallow creme and chocolate pecan icing. It is best to make it a few hours ahead of time so it has time to set, otherwise it will be difficult to cut.

Prep: 15 minutes | Cook: 35-40 | Serves: 12

chocolate, marshmallows, pecans



  • 4 eggs
  • 2 cups sugar
  • 2 stick butter, melted
  • 1 1/2 cups flour
  • 1/3 cup cocoa
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans, chopped


  • 7 ounce jar of marshmallow creme
  • 3 cups powdered sugar
  • 1/3 cup cocoa
  • 1/2 cup butter, melted
  • 6 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 cup pecans, chopped


  1. Preheat oven to 350°F and grease a 9 x 13 pan.
  2. In a large bowl, beat eggs and sugar at high speed for 5 minutes. Combine butter, flour, cocoa, vanilla, salt and nuts in another bowl. Add to the butter and sugar mixture and mix well.
  3. Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  4. While cake is still hot, frost with the marshmallow creme. The top of the cake will crack as you spread the creme.
  5. Combine the rest of the frosting ingredients and spread over the marshmallow creme.

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