Mississippi Mudslide Cake

Mississippi Mudslide Cake is the perfect indulgent dessert if you adore chocolate and need something to sate your sweet craving. The inclusion of coffee and Kahlua for an added flavor boost gives the traditional Mississippi Mud Cake a twist in this thick and delectable cake.

Whether you’re celebrating a special occasion or just in the mood for a sumptuous treat, this cake is ideal. It’s simple to prepare, and the finished effect will definitely impress your loved ones.

Ingredients:

For the Cake:

• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee
• 1/4 cup Kahlua (optional)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Topping:

• Mini marshmallows
• Chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract, and mix until well combined.
4. Stir in the hot brewed coffee and Kahlua, if using, until the batter is smooth.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy.
7. Gradually add the powdered sugar, cocoa powder, milk, vanilla extract, and salt, and beat until the frosting is smooth and fluffy.
8. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
9. Spread the frosting over the top of the cake while it’s still warm, then top with mini marshmallows and chopped pecans.
10. Place the cake back in the oven under the broiler until the marshmallows are golden brown and toasted, about 2-3 minutes.
11. Remove from the oven and let the cake cool for at least 15 minutes before slicing and serving.