Easy Mississippi Mud Cake with Cake Mix
Servings: 20 Servings
Ingredients
For the Cake:
- 15.25 ounces devil’s food cake mix 1 box
- 3 large eggs
- 3.4 ounces instant chocolate pudding mix 1 box
- ¾ cup sour cream
- ¾ cup canola oil or vegetable oil
- ¼ cup water
- ¼ cup freshly brewed coffee cooled to room temperature
- 1 tablespoon vanilla extract
- 10 ounces mini marshmallows
For the Fudge Icing:
- ½ cup unsalted butter melted
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 to 8 tablespoons heavy cream adjust to desired thickness
- 4 cups powdered sugar
Instructions
To Make the Cake:
- Preheat the oven to 350°F, and lightly grease a 9x13-inch cake pan. Set aside.
- Use an electric mixer to combine the cake mix, eggs, pudding mix, sour cream, oil, water, coffee, and vanilla. Mix until just combined.15.25 ounces devil’s food cake mix, 3 large eggs, 3.4 ounces instant chocolate pudding mix, ¾ cup sour cream, ¾ cup canola oil, ¼ cup water, ¼ cup freshly brewed coffee, 1 tablespoon vanilla extract
- Transfer the batter to the prepared cake pan, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and add the mini marshmallows in an even layer over the top. Return the cake to the oven for 5 to 10 minutes, just until the marshmallows begin to puff up and swell. Take the cake out of the oven a second time and make the frosting.10 ounces mini marshmallows
To Make the Fudge Frosting:
- Melt the butter in a large mixing bowl. Then add the cocoa powder. Use an electric mixer to combine the butter and cocoa powder until well mixed.½ cup unsalted butter, ½ cup cocoa powder
- Add the vanilla, 2 cups of powdered sugar, and salt. Continue mixing until the ingredients are incorporated then slowly add 2 to 3 tablespoons of heavy cream.1 teaspoon vanilla extract, ¼ teaspoon salt, 3 tablespoons heavy cream, 2 cups powdered sugar
- Repeat with the remaining 2 cups of powdered sugar and 2 to 3 tablespoons of heavy cream or until the desired consistency is reached. You may not need all of the heavy cream.3 tablespoons heavy cream, 2 cups powdered sugar
- Spread the frosting evenly over the marshmallows, and enjoy!
Notes
- Use a deep 9×13-inch pan to leave room for the marshmallow and frosting layers.
- Add the heavy cream gradually. You may not need the full amount.
- Store the covered cake in the refrigerator for up to 5 days. Let slices soften briefly at room temperature before serving.
- Freezing isn’t recommended for the best texture because the marshmallow layer may change after thawing.
Nutrition Facts
Easy Mississippi Mud Cake with Cake Mix
Serving Size
1 slice
Amount per Serving
Calories
411
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
46
mg
15
%
Sodium
338
mg
14
%
Potassium
144
mg
4
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
44
g
49
%
Protein
3
g
6
%
Vitamin A
290
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
