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Wilmington Island Marsh Mud Cake

By Paula Deen


Difficulty: Easy

Prep time: 40 minutes

Cook time: 35 minutes

Servings: 10



  • 1/2 cup plus 1/3 cup for frosting cocoa
  • 1 cup melted, plus 1/4 cup softened for frosting butter
  • 4 beaten eggs
  • 1 1/2 cups all purpose flour
  • 2 cups granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon plus 1 teaspoon for frosting vanilla extract
  • 1 1/2 cups chopped pecans
  • 1 (16 oz) box light brown sugar
  • 1/2 cup milk
  • 1 (10.5 oz) package miniature marshmallows


Preheat oven to 350 °F.

Grease a 13x9x2-inch pan.

Stir 1/2 cup cocoa into mixing bowl with 1 cup butter.

Add eggs, flour, sugar, salt and 1 teaspoon vanilla.

Beat well with a mixer.

Fold in nuts.

Pour into prepared pan and bake for 35 minutes.

While cake is baking, prepare frosting.

Scald the milk.

Beat the brown sugar and 1/4 cup butter together.

Add 1/3 cup cocoa, milk and 1 teaspoon vanilla and beat until smooth.

Remove cake from oven when done and pour marshmallows over hot cake.

Pour frosting over marshmallows on top.

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