Do you people from the north know what a Mississippi Mud cake is? Because in the south…it’s a staple (much like Humingbird Cakes with a side of sweet tea!). A moist chocolate cake topped with a marshmallow-cream cheese frosting…this Texas gal was swooning over her Mississippi Mud…and you will too.
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups of water
1 cup of chocolate chips (plus more for garnish…I used the mini kind, but use what you have on hand)
4 oz of cream cheese, softened (half a normal bar)
1/4 cup butter, softened
1 (7 oz) jar marshmallow cream
2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of chocolate chips, and then pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, beat cream cheese, butter and marshmallow cream with powdered sugar until creamy. Beat in vanilla. Spread on cooled cake and top with a few chocolate chips.
The frosting…well, the frosting is so good that I was looking for any and everything to dip in it. I am really obsessed with the marshmallow mixed with the cream cheese…trust me, you’ll lick the bowl clean.
Thank you Mississippi for giving us huge stars like…
…and for your Mud Cake too. This Texas girl thanks you.