Mississippi mud cake without marshmallows
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Mississippi Mud Cake II Recipe
Old Fashioned Mississippi Mud Cake is fudgy and gooey with a marshmallow creme filling. A three layer, % from scratch cake that is. Make this tempting cake and you’ll satisfy kids of all ages! A fudgy brownie-like base is topped with marshmallow creme and a nutty frosting. How to Make Mississippi Mud Cake: · Combine dry ingredients: flour, sugars, cocoa powder, baking powder, baking soda and salt. · Add wet.
Mississippi mud cake without marshmallows –
The cake can be made 1—2 days ahead of serving. Store it tightly covered, either at room temperature or in the refrigerator. You can also freeze the cake. Wrap the dish tightly in plastic wrap, then with foil. Freeze for up to 3 months. Defrost overnight at room temperature before serving. Me too. Here are a few more of my favorites that also start with a box of cake mix:. Have you tried this recipe?
I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more Your email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest. Jump to Recipe. Can I use water instead of coffee? Can I make this with canned frosting?
Can I make the cake without the pecans? Published by Kate. This gooey, chocolate-y cake starts with a boxed of chocolate cake mix to keep it extra easy.
Let the cake cool for 20 minutes while you prepare the frosting. Make the frosting: Cream the butter until it is smooth and almost white in appearance. Add the cocoa powder and half of the powdered sugar. Mix well. Mix in the milk, then mix in the remaining powdered sugar. If you need more milk to make the frosting spreadable, add it a tablespoon at a time.
Author Julie Clark. Have you tried this recipe? Share a review below or share on Instagram with the tag tastesoflizzyt. About Julie Clark. Read More. Notify of. Recipe Rating Recipe Rating. Inline Feedbacks. Pour batter into the prepared pan. Bake at degrees F degrees C for 35 to 45 minutes.
Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get “muddied” by the spreading action. Once well combined spoon over the still hot cake.
Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Rights Reserved. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies.
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