Mississippi Mud Cake

Mississippi Mud Cake


  • 1/3 cup margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • Vegetable cooking spray
  • 3 1/4 cups miniature marshmallows


Cream margarine, and gradually add sugar, beating at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

Combine flour, cocoa, baking powder, and salt; stir well. Add to creamed mixture, beating at low speed until blended. Stir in pecans and vanilla. Pour batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 325° for 16 minutes or just until set (not until toothpick tests clean, or cake will be overbaked). While cake bakes, prepare Chocolate Glaze; set aside.

Remove cake from oven; top with marshmallows. Bake 2 minutes or until marshmallows are soft. Remove from oven; drizzle with Chocolate Glaze, and let cool.

  • Yield: 16 servings

Nutritional Information

Calories per serving: 271
Caloriesfromfat per serving: 16%
Fat per serving: 9.4g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 4.3g
Polyunsaturated fat per serving: 2.4g
Protein per serving: 3.8g
Carbohydrate per serving: 44g
Fiber per serving: 0.5g
Cholesterol per serving: 42mg
Iron per serving: 1.3mg
Sodium per serving: 118mg
Calcium per serving: 29mg

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