Hersheys Mississippi Mud Cake Recipes

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.

MISSISSIPPI MUD CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

HERSHEY'S ® MISSISSIPPI MUD CAKE

Steps:

• Heat oven to 350 F. Grease 13x9x2-inch baking pan.
• In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan.
• Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares. 12 to 15 servings.
• One-Bowl Buttercream Frosting: In small bowl, beat butter. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13x9x2-inch baking pan.
• Beat butter, sugar and vanilla in large bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Stir together flour, cocoa, baking powder and salt.
• Blend into butter mixture.
• Stir in pecans.
• Spoon batter into prepared pan.
• Bake 15 to 18 minutes or until top springs back when touched lightly in center.
• Meanwhile, prepare frosting.
• Beat butter in medium bowl.
• Blend in powdered sugar and cocoa alternately with milk.
• Beat to spreading consistency (additional milk may be needed).
• Blend in vanilla.
• Makes about 2 cups frosting.
• Remove cake from oven.
• Immediately place marshmallows over top.
• Return cake to oven 2 to 3 minutes or until marshmallows are soft.
• Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.
• Cool thoroughly before cutting cake into squares.

HERSHEY'S ® MISSISSIPPI MUD CAKE

Steps:

• Heat oven to 350 F. Grease 13x9x2-inch baking pan.
• In large bowl, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; blend into butter mixture. Stir in pecans. Spoon batter into prepared pan.
• Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Remove cake from oven; immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares. 12 to 15 servings.
• One-Bowl Buttercream Frosting: In small bowl, beat butter. Blend in powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.