Mississippi mudslide cake pairs a homemade chocolate cake with pecans, coconut, marshmallows and fudgy icing. It is decadent, delicious and loaded with goodness.
Preheat the oven to 350°F and grease 2 9-inch round cake pans.
Cream together room temperature butter and sugar in a large bowl.
Add in eggs and vanilla, mix well.
Slowly beat in flour, baking powder and cocoa, until well combined.
Add coconut and pecans and mix.
Pour batter into two well greased (and floured/optional) round baking tins.
Bake for 25 minutes, or until the top springs back when lightly touched with a finger.
Let cool for 5 minutes before turning out onto a wire rack to cool completely.
Place the bottom layer of cake on a cake plate. Spread a layer of marshmallow fluff over it. Top with the second cake layer and spread remaining marshmallow creme to the top of the cake.
Pour warm chocolate frosting over cake, spreading as necessary. Top with chopped pecans.
Serve and enjoy!
Notes
You can make a warm pour over style chocolate icing or warm up a tub of store bought icing until it is a pourable consistency. You can also use chocolate buttercream, but you will want to chill the marshmallow fluff for a bit first to help it set.Possible icing recipe:
1/2 cup butter
1/3 cup milk
1/2 cup cocoa powder
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
In a small saucepan, melt butter over medium heat. Stir in milk and cocoa powder.
Remove from heat and stir in vanilla and powdered sugar. Drizzle warm frosting over cake and spread with knife or spatula if needed.