Pregnancy Friendly Mississippi Mud Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

4.5

(16)

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
½ cup unsweetened cocoa powder
Ingredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 10 mg per serving.
2 cups all-purpose flour
2 cups granulated sugar
½ tsp salt
4 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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
Ingredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 10 mg per serving.
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!