Mississippi Mud Poke Cake
The perfect decadent, ooey, gooey dessert you have been looking for!
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Servings: 12
Ingredients
- 1 box chocolate cake mix
- 4 eggs
- 1 cup whole milk
- 1/4 cup melted butter unsalted
for ganache
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 1 package marshmallows 10.5oz
for icing
- 1 stick melted butter salted
- 3 tbsp cocoa powder
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 cup pecan pieces
Instructions
- Mix cake mix and bake in a greased 9 x 13 cake pan or deep glass baking dish at 350 for 30 min.
- Poke holes in cake.
- Bring cream to a simmer and pour over choc chips. Allow to sit for a couple min then whisk until smooth. Pour over cake.
- Add marshmallows to top. Place in oven for 5 min to allow marshmallows to melt.
- Toast pecans for 10 min at 350 degrees after marshmallows melted.
- Melt butter in sauce pan on low heat. Stir in cocoa powder and milk. Combine well and remove from heat. Add vanilla extract then powdered sugar. Mix until smooth, fold in toasted pecans and spread over marshmallows.
- Place in fridge at least 60 min to cool the enjoy!
This Mississippi Mud Cake is better than my Mama’s!
🙌🙌🙌
Fan bloody tastic 😋
How do you store this? In fridge?
Yes, I do.
I have died and gone to chocolate Heaven!! 🍫🤎
Looks so delicious.
My grandma calls this the ‘ heavenly hash cake’ instead of Pecans she use almonds. Great cake, thank you!!
Haven’t had this in years! Going to make myself a mother’s day cake!
Your recipe says ½ cup melted butter for the cake but your video says ½ stick which is ¼ cup. Please specify which is correct.
Apologies, it’s 1/4 cup. I will correct it, thanks for bringing to my attention.
Definitely need this in my life.