This recipe is my dad’s classic birthday request- he loves it and so does everyone else! It is very easy to whip up and what I love about making it is that you don’t have to wait for the cake to cool before adding the frosting. It always seems like I have to wait forever before frosting each cake and so this one was a nice breather. :) Some nice, consolidated baking. Anyway, the cake is absolutely to die for. It is soft and gooey and… hits you like a brick. It is a very dense cake, but it is totally worth every bite!
And what is it with me and coconut? Ever since I finished my recent coconut obsession, the stuff seems to be gravitating into the recipes that I’ve been making. Oh well… such a pity (not). While I am reminded of coconut, I will suggest you to use Angel Flake Coconut for all or at least most recipes calling for coconut. Never ever use Kroger brand! It is too dry and not very flavorful. I often laugh at how Kroger claims “Kroger quality guaranteed!” because they never specify what quality they guarantee… high quality or low quality? :)
Mississippi Mud Cake Recipe:
For the Cake:
1 cup (2 sticks) butter, melted
2 cups sugar
1 1/2 cups flour
1/3 cup cocoa
1 cup coconut
1/2 cup pecans
For the Filling:
1 (7 oz.) jar marshmallow creme
For the Frosting:
6 tbsp. butter
1 square (1 oz.) unsweetened chocolate
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla
1. Preheat the oven to 350 degrees and grease a 13×9 inch pan.
2. For the Cake: In a large bowl, hand stir the butter, sugar, and flour together. Add the eggs and mix until you are sure that they are well incorporated. Add the chocolate, coconut, and pecans and mix thoroughly. Pour the cake batter (it will be thick) into the prepared 13×9 inch pan. and bake it for 40 minutes or until an inserted knife comes out clean.
3. For the Filling: Immediately spread the marshmallow creme over the hot cake. I found that it is best to spoon it on in globs, wait for it to melt a bit, and then spread it… otherwise the creme starts ripping up the cake. Set the cake aside to let it cool a little while you make the frosting.
4. For the Frosting: In a medium sauce pan, heat the butter, chocolate, and milk over medium heat until the chocolate and butter have both melted. Add the powdered sugar and then the vanilla (the frosting should be running at first but sets up to be fudgy). Immediately and carefully spread the runny frosting over the marshmallow creme and allow it to cool to room temperature.
5. Serve the cake with ice cream if you really want, but it’s a pretty stand-alone cake in my opinion. Enjoy!