The Cake Slice: Mississippi Mud Cake

Last week, just before I went into labor, I decided I should try to make something easy with my boys and let them have some fun in the kitchen. I've mostly been to tired to try much lately and Aidan has been asking me, so when I read through this month's Cake Slice Bakers recipe from Southern Cakes by Nancie McDermott for Mississippi Mud Cake I thought it sounded perfect.

Other than the brief stovetop step this recipe was perfect for a six year old and his two year old bossy sous chef to put together. Add to that the fact that the cake, once baked is gooey, chocolatey and covered with warm and melty marshmallows and it was about the most fun we could have possibly had.

It was actually later that day that I did go into labor, so I'm glad that the boys and I had some time together before all the craziness started. I was discharged from the hospital yesterday, and while we still aren't sure when Kayla will get to come home, we are glad that she is here and doing as well as she is. She has some difficulties, and I promise to share more on that soon, but she is in wonderful hands with our amazing nurses here at the hospital and being well cared for. I'm still staying at the hospital in a room where they let mom's stay over to be close to their baby, but I'm trying to split my time between here and home, so please bear with me as I work through our latest escapades.

Mississippi Mud Cake

Makes one 13 x 9 inch sheet cake

Mississippi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into big chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.