Pioneer Woman Mississippi Mud Cake

by E-Wilson Nancy
Pioneer Woman Mississippi Mud Cake

This Pioneer Woman Mississippi mud cake features a homemade chocolate cake topped with melted marshmallows and warm chocolate icing. Believe me, it’s as delicious as it sounds!
When you think of your dream of chocolate lovers, this cake comes to mind! Known as the “Pioneer Woman
Mississippi Mud” cake because of the soft marshmallow and chocolate layers that make up the toppings and frosting. One of the easiest cakes to make in a simple 9×13 inch pan.
I took the recipe from my favorite Chocolate Cake recipe, but instead of buttermilk, I used milk and sour cream to make a softer, more moist cake. Warm chocolate icing is the same recipe used for this popular Texas sheet cake. it tastes very good!

How To Make A Pioneer Woman Mississippi Mud Cake:

  • Firstly mix dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt.
  • Secondly, add moist ingredients: add oil, eggs, vanilla, milk, and sour cream and mix until well mixed. Slow down and pour boiling water carefully. Tap for 1 minute at high speed to inflate the dough.
  • Thirdly baking: Place the batter in a greased 9 x 13-inch pan and bake for 2833 minutes.
  • Fourthly add marshmallows: Remove the cake from the oven and sprinkle the marshmallows over the pancakes to cover them completely. Return to the oven for 23 minutes until the marshmallows swell. Allow the cake to cool before icing.
  • Fifthly rost: Melt butter in a small saucepan over medium heat. Add milk and cocoa cake and whisk well. Cook for another 23 minutes, stirring constantly. Remove from heat, add vanilla and powdered sugar, and stir. Use an electric mixer to smooth the frosting.
  • Finally apply icing on top of the cake.

Preemption And Freezing Procedure Of Pioneer Woman Mississippi Mud Cake:

Cakes can be prepared 12 days in advance, covered at room temperature, or stored in the refrigerator. Baked goods and frozen cakes can be frozen for up to 3 months.
Pioneer Woman Mississippi Mud Cake
This Pioneer Woman Mississippi mud cake features a homemade chocolate cake topped with melted marshmallows and warm chocolate icing.

Ingredients:

2 cups of all-purpose flour
1½ cup of granulated sugar
1/2 cup light brown sugar, package
3/4 cup sugar-free cocoa powder
2 teaspoons of baking soda
1½ teaspoon baking soda
3/4 teaspoon salt
3/4 cups of oil, canola, or vegetables
2 eggs
1 teaspoon vanilla extract
6 tablespoons of milk
1/3 cup sour cream
1 cup of boiling water

About topping:

10.5 oz minimal marshmallow packet
1/2 cup butter (1 piece)
6 tablespoons of milk
3 tablespoons of sugar-free cocoa powder
1 teaspoon vanilla extract
3 cups of powdered sugar

Methode Of Prarpartion Pioneer Woman Mississippi Mud Cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13-inch baking pan.
  2. In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add oil, eggs, vanilla, milk, and sour cream and mix until well mixed. Slow down and pour boiling water carefully. Tap at high speed for 1 minute to inflate the dough.
  4. Put the dough in the prepared pan. Bake for 2833 minutes or until the toothpicks are clean in the center.
  5. Remove the cake from the oven and sprinkle the pancakes with marshmallows to cover them completely.
  6. Put it back in the oven (350 degrees Fahrenheit) for 23 minutes or until the marshmallows are lightly inflated and melted.
  7. Allow the cake to cool completely before frosting.

About Frosting This Pioneer Woman Methode Of Prarpartion Pioneer Woman Mississippi Mud Cake:

  1. Melt the butter in a small saucepan over medium heat.
  2. Add milk and cocoa cake and whisk well. Cook for another 23 minutes, stirring constantly.
  3. Remove from heat, add vanilla and powdered sugar, and stir. Use an electric mixer to smooth the frosting.
  4. Immediately drip warm frosting onto the cake. Allow the cake to cool for about 30 minutes or until the frosting has set. Store at room temperature.

Notes:

Preparation and freezing procedures: Cakes can be prepared 12 days in advance, covered at room temperature, or stored in the refrigerator. Baked goods and frozen cakes can be frozen for up to 3 months.

Top Frequently Asked Questions About Pioneer Woman Mississippi Mud Cake:

  • Why is the Pioneer Woman Mississippi mud cake called “Mississippi”?

The name comes from the fact that it’s made with cocoa and chocolate frosting. Dark chocolate is made from cocoa beans that are grown in the deep south of the Mississippi Delta region.

  • How do you make Pioneer Woman Mississippi Mud cake?

  There are a lot of versions that there is no definitive answer. After all this recipe starts as in most cases, with some layers baked and some layers unbaked. There is always a layer of cookie husks, often brownies or cakes, and other options include cookies, ice cream, whipped cream, marshmallows, and hearty ones.

  • What kind of frosting is used on Pioneer Woman Mississippi Mud Cake?

 Topped with whipped cream, the mud cake is less likely to freeze. If pre-made, at this point skip the toppings, cover with plastic wrap to make it airtight, and freeze for up to 3 months. Finally, thaw in the refrigerator and serve with whipped cream.

Other Cake Recipes You Might Enjoy:

  • LEMON CUSTARD PUDDING CAKE
  • DELICIOUS PINEAPPLE JUICE CAKE RECIPE
  • The Best Oreo Ice Cream Cake
  • Easy Lemon Cake Recipe
  • Mississippi Mud Cake

    This Mississippi Mud Cake is a decadently rich cake that's combined with dark chocolate, coffee, caramel sauce and more! This cake has history in the South, where it was first invented to use up all of the ingredients on hand during hard times. Now you can make your own Mississippi Mud Cake for any occasion-the possibilities are endless!
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American, any
    Prep Time: 35 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 10 minutes
    Servings: 10

    Ingredients

    • ½ cup (1 stick) unsalted butter, at room temperature
    • 1 cup granulated sugar
    • 2 large eggs, at room temperature
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup all-purpose flour
    • ½ cup semisweet chocolate chips
    • ¼ cup caramel sauce, plus more for serving
    • 1 teaspoon instant coffee granules

    Instructions

    • Preheat oven to 350 degrees F. Grease and flour an 8-inch square baking pan.
    • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Stir in cocoa powder, baking powder, baking soda and salt. Mix in flour and chocolate chips. Pour batter into prepared pan.
    • Bake cake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before slicing. Drizzle with caramel sauce and coffee granules before serving.

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