Ingredients for Mississippi Mud Sheet Cake
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- Unsweetened Baking Cocoa
- 2 large eggs
- 1 teaspoon vanilla extract
- a pinch of baking powder
- Salt
- All Purpose Flour
- 1 cup chopped walnuts (or pecans)
- Mini Marshmallows
- Powdered Sugar
- Half And Half Cream
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How to Make Mississippi Mud Sheet Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 15 x 10-inch jellyroll pan.
- In a large bowl, whisk together 1 cup (2 sticks) melted unsalted butter, 2 cups granulated sugar, ½ cup unsweetened baking cocoa, 2 large eggs, 1 teaspoon vanilla extract, and a pinch of baking powder until well combined.
- Gradually stir in 2 cups all-purpose flour until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts (or pecans).
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the chocolate glaze (recipe below).
- Remove the cake from the oven and immediately and evenly sprinkle 1 cup mini marshmallows over the hot cake.
- Return to the oven and bake for an additional 5 minutes.
- Optionally, sprinkle ½ cup chopped nuts over the top of the cake.
- Drizzle the warm chocolate glaze generously over the cake.
- Let the cake cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
274g
Fat
60g
Carbs
29g