Instructions
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Mix cake mix and bake in a greased 9 x 13 cake pan or deep glass baking dish at 350 for 30 min.
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Poke holes in cake.
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Bring cream to a simmer and pour over choc chips. Allow to sit for a couple min then whisk until smooth. Pour over cake.
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Add marshmallows to top. Place in oven for 5 min to allow marshmallows to melt.
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Toast pecans for 10 min at 350 degrees after marshmallows melted.
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Melt butter in sauce pan on low heat. Stir in cocoa powder and milk. Combine well and remove from heat. Add vanilla extract then powdered sugar. Mix until smooth, fold in toasted pecans and spread over marshmallows.
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Place in fridge at least 60 min to cool the enjoy!
Notes
Storage:
Store any leftover cake in an airtight container in the fridge for up to four days. Take the chill off of the cake before serving.
This Mississippi Mud Cake is perfect to make ahead and keep in the fridge until guests arrive. Make it a few hours or up to a day in advance.
We don’t recommend freezing this cake as it can compromise the texture of each bite.
Tips:
- Poke holes in warm cake. This makes poking the holes easier using a chopstick or metal straw. It also helps the chocolate ganache to absorb better into the cake.
- When making ganache, let the hot cream sit on the chocolate chips for a couple of minutes. This ensures that the cream will fully melt the chocolate chips to make a smooth and silky sauce.
- Toast the pecans before adding to the icing. This adds just an extra dose of rich flavor to every bite.
- Be sure to cool the cake for an hour before serving. This lets the icing set and all the flavors to meld together nicely.
