Dani Lieberman


Mississippi Mud Cake




1 1/2 c AP flour
1 1/2 c sugar
3/4 c unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1 tsp salt
1 c whole milk
8 tbsp butter (1 stick), melted
2 large eggs
1 tsp vanilla extract
3 c mini marshmallows

Glaze and Topping:

1 c pecan halves
1/4 c heavy cream
1/4 c light corn syrup
1/2 c chopped semi-sweet chocolate


1. Preheat the oven to 350℉. Grease a 13 by 9 inch baking pan.

2. Cake: whisk together the four, sugar, cocoa powder, baking powder and salt. In another bowl, whisk together the milk, melted butter, eggs, and vanilla. Using a rubber spatula, fold the milk mixture into the flour mix just until combined. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean and the cake is firm to the touch, 30 to 40 minutes.

3. Take the cake out of the oven and scatter with marshmallows evenly over the top. Return the cake to the oven for 5 minutes to melt the marshmallows.

4. to make the glaze: reduce the oven temperature to 325℉. Spread the pecans on a baking sheet and bake until fragrant, about 10 minutes. When cool enough to handle, coarsely chop the pecans.

5. In a medium saucepan, combine the cream, corn syrup, and chocolate. Stir over medium-low heat until the chocolate is melted. Pour the chocolate mixture over the top of the cake. Top with the pecans and let cool before serving a slice of pure decadence.


Recipe adapted from Southern Cooking Bible.