Mississippi Mud Sheet Cake Recipes

Steps:

• Set oven to 350 degrees F.
• Grease a 15 x 10-inch jelly-roll pan.
• For the cake; in a large bowl beat the melted butter with the next 5 ingredients until combined and smooth.
• Add in flour; mix until blended.
• Pour the batter into prepared baking pan.
• Sprinkle the nuts over the top then push down slightly into the batter.
• Bake for about 20 to 22 minutes or until the cake tests done.
• At this point prepare the chocolate frosting while the cake is baking (the cake must be warm before adding on).
• For the frosting; in a medium bowl beat all ingredients together until smooth and blended; set aside to pour over warm cake.
• Remove from oven then sprinkle the mashmallows on top; return to oven for another 5 minutes.
• Drizzle the prepared chocolate frosting over top of the marshmallows.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix white sugar, flour, and salt together in a large bowl.
• Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture.
• Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly.
• Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans.
• Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.

Steps:

• Set oven to 350 degrees.
• Grease and flour a 15 x 10-inch jellyroll pan.
• For the cake; in a large bowl whisk melted butter with sugar, 1/2 baking cocoa powder, eggs, vanilla and pinch baking powder; beat until well combined.
• Stir in the flour and mix until combined.
• Mix in the walnuts.
• Pour the batter into prepared pan.
• Bake for about 20-22 minutes or until cake tests done.
• While the cake is baking prepare the chocolate glaze; in a bowl beat all glaze ingredients together until smooth.
• Remove cake from oven and sprinkle marshmallows evenly over the top of the hot cake.
• Return to oven and bake for 5 minutes more.
• At this point you may sprinkle nuts over the top of the cake if desired but this is only optional.
• Drizzle the glaze over the top of the warm cake (do not cover the marshmallows completely with the glaze leave some marshmallows showing).
• Cool completely.

Steps:

• 1. Turn the oven on to 350 degrees. Grease and flour a 9x13 inch pan.
• 2. Mix together flour, sugar, soda, salt and cocoa. Then, add buttermilk, oil, boiling water, vanilla and eggs. Beat thoroughly and pour into the greased and floured pan. (If the batter seems a little thin, you are right on track! :-) Bake 35-45 minutes, testing with a toothpick to determine doneness.
• 3. Start the icing 5 minutes before the cake is done. Combine sugar, corn syrup, milk and butter in a saucepan and boil 2 minutes (no longer) then add the chocolate chips, vanilla, and nuts. Mix until the chocolate chips are melted.
• 4. Sprinkle the miniature marshmallows all over the top of the baked cake as soon as it is removed from the oven, then drizzle the hot icing mixture over the marshmallows.