Low Sodium Mississippi Mud Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the cake

1 cup (2 sticks) unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
See all
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
1 tsp vanilla extract
1 cup chopped pecans, toasted
3 cups mini marshmallows

For the frosting

½ cup (1 stick) unsalted butter
⅓ cup unsweetened cocoa powder
½ cup whole milk
3 ½ cups powdered sugar, sifted
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2
Spread the chopped pecans on a small rimmed baking sheet and toast in the preheated oven for 6–8 minutes, until fragrant and lightly darkened. Remove and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!