The Martin Cooking

Mississippi Mud Cake

• Cake:
• 1/2 cup Dutch-process cocoa
• 1 cup hot water
• 2 cups (8 1/2 ounces) unbleached all-purpose flour
• 2 cups (14 ounces) sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon espresso powder
• 1/2 cup (4 ounces) sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• Topping:
• 2 cups (11 ounces) marshmallow fluff or marshmallow creme
• 1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
• 1/2 cup (4 ounces) heavy cream
• 1 cup diced, toasted pecans or walnuts
• 1 cup coconut, optional
• For Serving:
• freshly whipped cream or vanilla ice cream
• maraschino cherries

1. Preheat the oven to 350°F. Grease and flour a 9" x 13" cake pan.
2. In a large bowl whisk the melted butter, cocoa and hot water together until well combined. In a separate large bowl whisk the flour, sugar, soda, salt, and espresso powder together.
3. Pour the wet mixture over the dry ingredients and stir to blend, a few lumps are ok, don't over mix. Add the sour cream, eggs, and vanilla. Beat on low with a hand mixer until almost completely smooth, a few lumps are fine.
4. Pour the batter into the prepared pan and bake for 30 - 35 minutes or until a tester inserted into the center comes out clean.
5. Remove the cake from the oven and after 5 minutes dollop the marshmallow fluff by spoonfuls over the top. As it melts spread evenly over the cake. Allow to cool about 1 hour.
6. To make the chocolate topping place the chocolate in a heat proof bowl. Bring the heavy cream to a simmer then pour over the chocolate. Allow to sit for a few minutes then whisk until chocolate is completely melted and smooth.
7. While still warm spread or drizzle over the cake and sprinkle with nuts and coconut, if desired.
8. Top with freshly whipped cream or vanilla ice cream to serve with a maraschino cherry on top.