Mississippi Mud Cake
Photography Courtesy Culinary.net
Featured in Summer 2026
Ingredients
1 15-ounce chocolate cake mix
1¼ cups water
⅓ cup canola oil
⅓ cup creamy peanut butter
3 eggs
1 cup semisweet chocolate pieces
1 16-ounce bag miniature marshmallows
1 16-ounce can chocolate fudge frosting
1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 13- × 9-inch pan.
- In a large bowl, using electric mixer on low speed, combine cake mix, water, oil, peanut butter, and eggs. Stir in chocolate pieces. Pour into prepared pan.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Pour marshmallows over top of cake. Return to oven and bake 2 to 3 minutes or until marshmallows are somewhat melted.
- In a microwave-safe bowl melt fudge frosting in microwave.
- Drizzle frosting over melted marshmallows. Sprinkle pecan pieces over frosting.
- Allow cake to cool completely before serving. Makes 10 to 12 servings.
Recipe courtesy Culinary.net
