Time: 1 hour
Yield: 12 servings
Homemade desserts are the way into anyone’s heart. Mississippi Mud is no different. This gooey chocolate cake will certainly warm your heart with its creamy chocolate frosting, melty marshmallow layer, and tender cake. It’s basically a chocolate lover’s dream! You will fall in love with Mississippi Mud one bite at a time.
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking pan.
Whisk together the flour, granulated sugar, brown sugar, 3/4 cup of the cocoa powder, the baking powder, the baking soda, and the salt in a large mixing bowl.
Add and, using a hand mixer on medium-low speed, the oil, eggs, vanilla, milk, and sour cream until combined.
Reduce mixing speed to low.
Pour the boiling water in very carefully as you continue to mix it, adding a little at a time so the eggs do not scramble.
Turn the mixer on high for 1 minute to add air into the batter.
Pour the batter into the prepared baking pan.
Bake until a toothpick inserted into the center comes out clean, about 28-33 minutes.
Remove the cake from the oven.
Sprinkle the marshmallows over the entire top of the cake.
Return the cake to the oven until the marshmallows have melted, about 2-3 minutes.
Transfer the cake from the oven and allow the cake to completely cool before adding frosting.
In a small saucepan, melt the butter over medium-high heat.
Add the milk and the remaining cocoa powder to the saucepan, whisking constantly.
Cook until the butter and cocoa powder have become completely incorporated, about 2-3 minutes.
Take the pan off the heat and mix in the vanilla and powdered sugar.
Using an electric mixer, smooth the frosting.
When the cake is cooled, drizzle the warm frosting all over.
Refrigerate for about 30 minutes.