Layered Mississippi Mud Cake

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Recipe Courtesy of

Servings: 8
Prep Time: 4 hours 35 min
Cook Time: 35 min
Difficulty: Moderate

Ingredients Add to grocery list

Nonstick baking spray flour
3 cups sugar
1 cup butter, melted
3 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups unsweetened cocoa powder
1 1/2 cups whole buttermilk
1 1/2 cups boiling water
Mississippi Mud Filling, recipe follows
Chocolate Cream Cheese Frosting, recipe follows
1 1/2 cups miniature marshmallows, for garnish
3/4 cup chopped toasted pecans, for garnish
1/4 cup special dark fudge sauce, for garnish

Mississippi Mud Filling:

1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (7-ounce) jar marshmallow creme
4 ounces cream cheese, softened
1 cup toasted and chopped pecans

Chocolate Cream Cheese Frosting:

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (9.7-ounce) box bittersweet chocolate, melted and cooled
6 cups confectioners’ sugar
1 teaspoon vanilla extract





Preheat the oven to 350 degrees F. Spray 2 (10-inch) baking pans with nonstick baking spray with flour.

In a large bowl, beat the sugar and butter with an electric mixer on medium speed. In another large bowl, add the eggs and vanilla and beat on medium-high speed until the mixture is pale and fluffy. Slowly add butter mixture, beating until combined.

In a medium bowl, combine the flour, baking soda, salt, and cocoa. Gradually add to the sugar mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition. Slowly add the boiling water, beating until just combined. Spoon the batter evenly into the prepared pans, and bake until wooden pick inserted in center comes out clean, about 28 to 34 minutes. Let cool in the pans for 10 minutes. Remove the cakes and let them cool completely on wire racks.

Spread Mississippi Mud filling evenly between layers. Chill the cake for at least 4 hours. Spread Chocolate Cream Cheese Frosting evenly over top and sides of cake. Just before serving, sprinkle marshmallows and pecans evenly over the top and drizzle with fudge sauce. Store the cake, covered, in refrigerator.

Mississippi Mud Filling:

In a medium bowl, combine the whipped topping, marshmallow creme, and cream cheese. Beat at medium speed with an electric mixer until smooth. Stir in the pecans, then cover, and chill for at least 1 hour.

Chocolate Cream Cheese Frosting:

In a large bowl, beat the butter and cream cheese at medium-high speed with an electric mixer until creamy. Add the melted chocolates, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Add vanilla, beating until incorporated. Use the frosting immediately.

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Reader Comments:


I made this cake with a white chocolate cream cheese frosting (based on the recipe in the December 2013 issue of COOKING WITH PAULA). I hate to say this, but it was WAY too rich (should have known based on ingredients)and was NOT enjoyed by my family. Even though I like Paula and have enjoyed her TV shows through the years, I will NEVER make this recipe again. Sorry to say, much of this left over cake will be thrown away.

By Helen Hess on January 01, 2014


as much as I love Paula and wanted to love this I have to say it was fine but my families recipe is better sorry Paula I love you your the best.

By Cameron Kern on January 25, 2013


Made this cake for family after wtching Paula make it on tv. Now my grandson wants it for this 8th Birthday Cake!! Kids love this cake!!!

By Mary on February 23, 2012


I have made this recipe now a couple times and it was such a crowd pleaser. I also just use the chocolate cake recipe alone to make the best cupcakes!

By Jenn on January 14, 2012


OMG!!! My eyes have rolled to the back of my head and my tongue is on the ground. This fabuloussness (I know its not a word, but it works for this cake) is beyond any cake I have tasted. Recipe entered in my book to pass to my kids.

By Alysha Jackson on December 01, 2011


I'm wanting to make a really decadent chocolate rum cake. I've found several promising recipes and really need help in choosing a good dark rum? I need a name of a good dark rum that an expert might use. Thanks so much. Barb

By Barbara Bowen on November 30, 2011


What is a 1 (9.7-ounce) box of bittersweet chocolate? Is it the 1 ounce squares sold in a box?

By Kathy on December 28, 2010


By Kathy on December 28, 2010


I made this cake along with the red velvet bunt cake for a christmas party and they are to die for! I can't wait to share them with everyone! Thanks so much for the recipes!

By Lindsey Jones on December 19, 2010


I've tried this recipe a few weeks ago. It has a great fudge taste! My whole family loved it! The only thing I would change for the next time would be the confectioners' sugar. Instead of 6 cups, I would recommend 4 or 5 cups. The frosting was too sweet for me. Oh, and I did skip the fudge sauce and marshmallows for the topping. the cake already had enough chocolate. (or i might add the sauce next time since the frosting was too sweet) overall, yummy!!!

By Anonymous on November 30, 2010


Cake layers should be split to make 4 layers.

By Anonymous on November 29, 2010


LOVE IT!! I made this for a friends birthday and people cut off chunks to take home. Now I'm making it again for my dad's birthday/Thanksgiving. It's a great recipe. Thanks!

By Anonymous on November 24, 2010


By Anonymous on November 16, 2010


it looks so good it sounds good and it tastes good.i am 8 years old yum yummmmmmmmmmmmmmmmmmmmmmmmmmmm

By Anonymous on November 11, 2010


By Anonymous on November 09, 2010

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