Mississippi mud cake
Preppy Kitchen · ♥ 6.6K likes · 174.7K views · 7 min video
Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Heat the oven to 350F and prep a nine by 13 inch pan with butter or spray.
Dry ingredients and natural cocoa
- butter
- 210 g all-purpose flour
- 60 g cocoa powder
- ¾ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
Add the flour, cocoa powder, salt, baking soda and baking powder to a medium bowl.
Whisk the dry ingredients until uniform with no streaks of cocoa, then set aside.
- 400 g sugar
- 180 ml milk
- 240 ml vegetable oil
- 4 whole large eggs
In a large bowl combine the sugar, milk, vegetable oil and four room temperature eggs.
- 1 tsp vanilla
Whisk in a teaspoon of vanilla until homogenous, with no sugar on the bottom.
Why it's called Mississippi mud
Add the flour mixture to the wet mixture and stir until just combined; do not overmix.
Combining without overmixing
Bake at 350F for 30 to 35 minutes, until the centre is springy to the touch.
- ½ cup unsalted butter
- 75 ml milk
Fifteen minutes into the bake, melt half a cup of unsalted butter in a medium pan.
- 3 tbsp cocoa powder
- 3 cups powdered sugar
Whisk in three cups of powdered sugar one cup at a time until smooth; keep the frosting warm, back on low heat if it cools.
To toast the pecans, either stir constantly in a pan over medium heat until nutty, or spread on a baking sheet at 350F for ten minutes or less, mixing every couple of minutes so they do not burn.
- 10 oz mini marshmallows
Cover the hot cake completely with the bag of mini marshmallows so the heat starts melting them.
Marshmallows and pecans on the hot cake
Spoon or pour the icing over the whole cake, working fast because it sets almost immediately, and nudge any pools away with the back of a spoon.
Pouring on the icing