Mississippi Mud Cake

Pre-P.S.: In case you missed it from yesterday, Deborah from Taste and Tell was nice enough to spotlight me for her Blogger Spotlight series. I’ve been checking Deborah’s blog for years now and her practical, no-fuss approach to cooking and baking keep me hooked. Thanks, Deborah!

I’m all about having a bit of chocolate sweetness to end the Thanksgiving meal. Enter this dessert.

A moist, decadent cake is topped with toasted pecans and a caramelly, chocolate glaze. The entire combination is rich, indulgent and completely worth every bite.

The great thing about adding this to your holiday table is that it can be made up to two days ahead of time. Although, being completely honest here, if that planning method evidenced itself in my house, I’m not entirely sure any of the cake would actually make it to the big day…

Mississippi Mud Cake

One Year Ago: Pumpkin Cream Cheese Muffins
Two Years Ago: Banana Bars with Whipped Cream Cheese Frosting

Mississippi Mud Cake

Yield: Serves 8-12

Mississippi Mud Cake

Note: this cake, once frosted with the glaze, needs to sit at room temperature for a couple of hours for the glaze to set so plan ahead!


  • 2 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter
  • 1 ½ cups whole milk
  • ¾ cup unsweetened cocoa powder
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups pecan halves, toasted (can use walnut halves in place of pecans)
  • Chocolate Glaze:
  • 6 tablespoons heavy cream
  • 6 tablespoons dark corn syrup
  • 8 ounces bittersweet or semisweet chocolate, chopped


  1. Preheat oven to 350 degrees. Butter and flour a 10 ½-inch by 15 ½-inch jelly roll pan. Tap out any excess flour. As you can see from the picture below, I don’t own a pan this size, however, by folding foil and using my mini-loaf pans, I adapted my large baking sheet to work just fine.
  2. Sift the flour through a fine-mesh strainer into a large bowl. Add the sugar, baking soda and salt. Stir well to combine. Set aside.
  3. In a medium saucepan over medium heat, combine the butter, milk, and cocoa powder. Bring to a boil, whisking frequently until the butter melts completely and the cocoa is incorporated. Add the hot chocolate/milk mixture to the flour mixture, whisking until combined. Add the eggs and vanilla and whisk until well blended. Pour the batter into the prepared pan.
  4. Bake until a toothpick comes out clean, about 18-20 minutes. Transfer to a wire rack and let the cake cool completely in the pan.
  5. For the glaze: In a medium saucepan over medium heat, combine the cream and corn syrup. Bring to a simmer then reduce the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute.
  6. Remove from the heat and let the mixture stand until lukewarm, about 10 minutes. The glaze should be thick but pourable. Makes about 1 1/3 cups.
  7. Arrange the toasted pecans evenly over the top of the cake. Spoon the glaze over the top, carefully spreading it in and around the pecans. This step is messy and it’s ok if the glaze isn’t completely smooth over the top of the cake. Let the frosted cake stand at room temperature until the glaze sets, about 3 hours.
  8. Cut into squares. Serve, or cover with aluminum foil and store for up to 2 days at room temperature.

Recipe Source: adapted from Williams-Sonoma Desserts

My altered pan…worked great!

23 Responses to Mississippi Mud Cake

  1. Jenny says:

    The original Mississippi Mud Cake was in (I believe) a Hershey’s cookbook 30+ years back. My mother made it and to this day it is a huge hit – the cake takes coconut and chopped nuts and it’s layered with marshmallow fluff and chocolate frosting.

  2. Margaret says:

    It’s not Mississippi Mud without the marshmallows!

    –girl from MS

  3. sara says:

    Oh geesh, thanks mel! not sure how I missed that! I doubt 3 eggs will ruin it…we’ll find out!

  4. sara says:

    Oh no…the eggs are missing off the ingredient list! I googled a few other recipes and 3 looked like a safe number…hope I was right! 🙂

    • Mel says:

      Hi Sara – actually the eggs are there on the ingredient list, hidden between the cocoa powder and the vanilla. This particular recipe calls for 2 large eggs – hopefully that doesn’t mess you up to much!

  5. ingrid says:

    I enjoyed your interview and thanks goodness for chocolate. I told you your recipe list is OUT OF CONTROL! There are so many I want to try I don’t know where to start, I’m overwhelmed with My Kitchen Cafe goodness!

  6. grace says:

    i made many a mud pie as a child, but mud cakes is a new one. i love the look of it–it makes me spontaneously say “mmmmmoist.” 🙂

  7. Imwaytoobusy says:

    That chocolate glaze looks so rich and decadent! Skip the pumpkin pie, I would be all-for a bite of this after Thanksgiving dinner!

  8. Jennifer says:

    mmMMMmmmm!!! Mississippi Mud is so delicious. My mother-in-law introduced me to this cake. She puts a layer of marshmallow creme on hers right after it comes out of the oven and then puts the glaze on top.

  9. Melissa says:

    What a great spotlight! Deborah is a friend of mine, we use to work together back in the day. I too love her blog! If you haven’t tried this soup- http://www.tasteandtellblog.com/2009/01/chicken-and-cheese-enchilada-chowder.html – it is a must!

    And about the cake, I am definitely going to make this! It looks SO good!! Maybe I will switch out one of the Thanksgiving pies for this beauty! 🙂

  10. Auntie Patch says:

    Can I move in with you???

  11. Teresa says:

    This looks good, and I’ll be making it this weekend. Yesterday we had your white chili, the best I’ve ever had. Earlier in the week we had the cheesy potatoes, and they were so yummmy. Your blog is the first one I check every morning. I’ve emailed you a couple of times to thank you for sharing, but I have to thank you one more time. I’ve printed most of your recipes, and I’ve made a binder that I use constantly to plan our meals. Today I’m making the pumpkin cream cheese muffins!

  12. Abby says:

    I have never made Mississippi Mud Cake. But I LOVE chocolate, good to know about making it ahead of time! Really not sure we would have the will power but I guess it could be a goal 🙂

  13. Patricia says:

    I just wanted to say – I have always loved to cook but I have always loved to eat out, too. Since I have been reading your blog (almost a year now) I have not wanted to eat out except for that special occasion here and there. You really have given me a new appreciation for cooking home-cooked meals. Everything has been a winner and I tell my husband, “It’s from the cooking blog I really like”. I also love the way you describe each recipe! I look forward to seeing what you have in store each day! Thanks for taking the time!!

  14. HollyL says:

    WOW!! Looks SOOO GOOD 🙂

  15. Joyce says:

    Where’s the pic of the pan? Just curious how you used your mini-loaf pans and foil to make the size accurate. This looks so good, by the way. MMM.

  16. Kim in MD says:

    I love Mississippi Mud cake! There are many versions out there, but this one looks incredible and will be a “must try”! I love that you can make it ahead! 🙂

  17. briarrose says:

    Oh my….be still my chocolate craving!

  18. chocolate cake with a chocolate glaze sounds perfect!

  19. Now this is definitely my kind of cake.

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