Hersheys Mississippi Mud Cake Recipes

MISSISSIPPI MUD CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
• In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
• Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action.
• To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.

EASY MISSISSIPPI MUD SHEET CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 15 x 10-inch jelly-roll pan.
• For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
• Add in flour; mix until blended.
• Pour the batter into prepared baking pan.
• Sprinkle the nuts over the top then push down slightly into the batter.
• Bake for about 20 to 22 minutes or until the cake tests done.
• At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
• For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
• Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
• Drizzle the prepared chocolate frosting over top of the marshmallows.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13x9x2-inch baking pan.
• Beat butter, sugar and vanilla in large bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Stir together flour, cocoa, baking powder and salt.
• Blend into butter mixture.
• Stir in pecans.
• Spoon batter into prepared pan.
• Bake 15 to 18 minutes or until top springs back when touched lightly in center.
• Meanwhile, prepare frosting.
• Beat butter in medium bowl.
• Blend in powdered sugar and cocoa alternately with milk.
• Beat to spreading consistency (additional milk may be needed).
• Blend in vanilla.
• Makes about 2 cups frosting.
• Remove cake from oven.
• Immediately place marshmallows over top.
• Return cake to oven 2 to 3 minutes or until marshmallows are soft.
• Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.
• Cool thoroughly before cutting cake into squares.

EASY MISSISSIPPI MUD CAKE RECIPE (SALLYE)

Steps:

• 1. Preheat oven to 350º Grease and flour a 9x13 baking pan
• 2. CAKE; Using an electric mixer, cream butter and sugar together until light and fluffy Add eggs one at a time, beating well after each addition Sift flour, baking powder and salt together in another bowl Add flour to creamed butter mixture, continuing to beat Add vanilla and chocolate syrup to batter and mix well Pour into prepared pan and back 25-30 minutes until toothpick inserted in center comes out clean Remove cake from oven and place on cooling rack (DO NOT REMOVE CAKE FROM PAN) While still hot spread marshmallows evenly over surface
• 3. ***To save some calories and sugar, you can substitute my sugar free marshmallow cream https://www.justapinch.com/recipes/dessert/other-dessert/sugar-free-marshmallow-cream.html?p=1
• 4. FROSTING: Place butter, chocolate chips, sugar, and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring continually, continue boiling for 2-3 minutes Remove from heat and stir in vanilla and liquor Pour over warm cake and marshmallows Top with chopped nuts

MISSISSIPPI MUD CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.