Gâteau à la boue du Mississippi

par
Active Time:
15 mins

Total Time:
2 hrs 35 mins

Yield:
1 (13- x 9-in.) cake

While food writers and scholars continue to debate the origin of this American

classic

(some claimed it originated in a Vicksburg diner while others, including the acclaimed, Mississippi-born restaurant critic Craig Claiborne, remain skeptics), there’s no arguing that this chocolate cake is delicious. It also couldn’t be easier to put together.

To make it, a fudgy chocolate cake is baked and topped with mini marshmallows, then baked again to help them adhere. A generous dose of chocolate frosting is poured over to coat the marshmallows for an over-the-top cake with layers of flavor and texture. The hardest part is giving it all time to set before serving. Whether you’re heading to a

family reunion

, last-minute backyard BBQ,

potluck

, or family cookout, this classic recipe never disappoints.

Mississippi Mud Cake

Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke



Ingredients

Cake:


  • Cooking spray


  • 3/4


    cup


    (6 oz.) unsalted butter


  • 2

    oz.

    bittersweet chocolate, chopped


  • 1 1/2


    cups


    granulated sugar


  • 4


    large eggs


  • 1 1/4


    cups


    all-purpose flour


  • 6

    Tbsp.

    unsweetened cocoa


  • 3/4


    tsp.


    baking powder


  • Dash of salt


  • 1


    cup


    chopped pecans


  • 1

    tsp.

    vanilla extract


  • 1


    (10-oz.) package


    mini marshmallows

Chocolate Frosting:


  • 1/2


    cup


    (4 oz.) unsalted butter


  • 1/3


    cup


    whole milk


  • 1/4


    cup


    unsweetened cocoa


  • 1


    (16-oz.) pkg.


    powdered sugar, sifted


  • 1

    tsp.

    vanilla extract

Directions

  1. Prepare the Cake: Preheat oven to 325˚F. Grease a metal 13- x 9-inch baking dish with cooking spray. Place butter and chocolate in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds until melted, about 1 minute 30 seconds total. Whisk together sugar, eggs, and melted chocolate mixture in a medium bowl. Combine flour, cocoa, baking powder, and salt in a separate bowl; stir into melted chocolate mixture. Fold in pecans and vanilla.

  2. Spoon batter into prepared baking dish. Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs, 20 to 21 minutes. Remove cake from oven, and cover top with marshmallows in an even layer. Bake at 325°F until marshmallows are just soft, about 2 minutes.

  3. While cake is baking, prepare the Chocolate Frosting: Heat butter, milk, and cocoa in a medium saucepan over medium until butter is melted, about 2 minutes. Increase heat to medium-high, and bring mixture to a boil. Boil 1 minute, and then remove from heat. Whisk in powdered sugar and vanilla. Immediately drizzle cake with Chocolate Frosting. Let Frosting harden about 2 hours before cutting cake into squares.