Mississippi Mud Cake

Yum, this cake was delicious. I had no idea it would be a full-size, tall cake in the cake pan like this- I was expecting some skinny cake like Texas Sheet Cake. This was so good. I'd make it again for someone's birthday. The directions say to let cool before eating, but we ate it warm, and the melty marshmallows and warm icing was sooo good. I had a piece the next day and preferred it warm. While warm, it's a mess and hard to serve, but it's a delicious mess. 

Mississippi Mud Cake

adapted from The Kitchn

FOR THE CAKE:

2 large eggs

1 cup whole or 2% milk
1/2 cup sour cream
1 cup plus 1 tablespoon vegetable oil, divided
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 (10-ounce) bag mini marshmallows (about 4 cups)

FOR THE FROSTING:

8 tablespoons (1 stick) butter
1/3 cup whole or 2% milk
1/4 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups powdered sugar

1. Place 2 large eggs, 1 cup whole or 2% milk, and 1/2 cup sour cream in a medium bowl and let sit until room temperature, 30 to 45 minutes.

2.  Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13 baking dish with 1 tablespoon of the vegetable oil.

3.  Place 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl and whisk until combined. Add 1 cup vegetable oil, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the egg mixture and whisk until smooth and combined. Pour over the flour mixture and stir with a wooden spoon or flexible spatula until just combined. Transfer into the baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 33 minutes.

4.  Remove the cake from the oven and evenly scatter 10 ounces mini marshmallows (about 4 packed cups) over the cake. Return to the oven and bake until the marshmallows start to melt, 2 to 3 minutes.
Place the baking dish on a wire rack and let the cake cool for 30 minutes. 

5.  Meanwhile, prepare the frosting: melt 1 stick butter in a large saucepan over medium heat. Add 1/3 cup whole or 2% milk, 1/4 cup Dutch-processed cocoa powder, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until combined. Slowly sift in 2 1/2 cups powdered sugar and whisk until smooth, about 1 minute. (I tried to sift, but it just made a mess, so I ended up skipping it- was fine) Remove the saucepan from the heat and let cool until the cake is ready. Slowly pour the frosting over the warm cake and spread into an even layer. Let sit until the frosting is set, about 30 minutes, before slicing and serving OR wait about 5 minutes and dig in- that's what we did. :) 

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