Homemade chocolate cake, melted marshmallows, and warm chocolate frosting are all included in this Mississippi mud cake. Believe me, it tastes just as good as it sounds!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 Hour
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sour cream
- 1 cup boiling water
- 1 ½ cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 6 Tbsp milk
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 3/4 tsp salt
- 3/4 cup oil, canola, or vegetable
- 2 eggs
- 1 tsp vanilla extract
For topping:
- 3 cups powdered sugar
- 10.5-ounce package of mini marshmallows
- 1/2 cup butter (1 stick)
- 6 Tbsp milk
- 3 heaping Tbsp of unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions:
- the oven to 350 degrees Fahrenheit. Grease a baking pan very lightly.
- Combine the flour, sugars, baking soda, salt, baking powder, and cocoa powder in a sizable mixing basin.
- Mix in the sour cream, milk, oil, eggs, vanilla, and vanilla extract. Slow down, then carefully pour the boiling water in. To add air to the batter beat it for one minute at high speed.
- Fill the pan with the batter. When a toothpick placed in the center of the cake comes out clean, the baking time was 33 minutes.
- After taking the cake out of the oven, cover the entire top of the warm cake with marshmallows.
- Re-heat the oven until the marshmallows are barely melted and puffy.
- When frosting is ready, let the cake cool completely before sprinkling it on top.
For the frosting:
- In a small saucepan over medium-high heat, melt the butter.
- Whisk well after adding the milk and chocolate powder. Add another 2-3 minutes of cooking while stirring continuously.
- After taking it off the heat, toss in the vanilla and sugar. Smooth the frosting using an electric mixer.
- Immediately drizzle warm frosting over the cake. The cake should be chilled for around 30 minutes or until the icing has hardened. Store in a warm environment.
- Try Mississippi Mud Brownies the next time!
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