Looking for a warm, rich dessert to put a sweet ending on an autumn day? This Mississippi Mud Cake is sure to satisfy any sweet tooth.


2 Sticks butter, softened

2 Cups Sugar

2 Tbsp Cocoa Powder

1 Tsp Vanilla

4 Eggs

1 ½ Cups All Purpose Flour

1 ½ Cups Coconut

1 ½ Cups Chopped Nuts

1 – 7 ounce Marshmallow Crème 


Preheat oven to 350*.  Grease and Flour a 9×13 in pan.   Cream together Butter, Sugar, Cocoa, and Vanilla. Blend in Eggs, 1 at a time.  Mix in Flour.  Stir in the Nuts & Coconut.  Bake for 35 – 45 minutes until set.

While Hot, top with Marshmallow Crème and set aside.  

Mix together for topping once cool:

1 Stick Butter, softened

1/3 Cup unsweetened cocoa

1/3 – 1/2 Cup Evaporated Milk (as needed)

4 Cups Powdered Sugar

Stir ½ Cup Coconut and ½ Cup Chopped Nuts into topping before spreading on cake.   

Recipe courtesy of Melissa Dye // Customer Service Representative at Byrd-Watson Downtown