Mustard Free Mississippi Mud Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

4.5

(16)

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Ingredients

16 servings

For the cake

1 cup (2 sticks) unsalted butter
½ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
4 large eggs
1 tsp vanilla extract
1 cup chopped pecans, toasted
3 cups mini marshmallows
Chef's tip
Standard marshmallows can be cut down; minis melt faster when quick melting matters.

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.

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