Name: Delightful Mississippi Mocha Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup unsalted butter, divided; 1/2 cup unsweetened cocoa, divided; 1 1/4 cups all-purpose flour; 1 1/2 cups granulated sugar; Cooking spray; 1/4 teaspoon salt; 3 ounces semi-sweet chocolate, chopped; 4 large eggs; 1 teaspoon baking powder; 1 cup chopped pecans; 2 teaspoons vanilla extract, divided; 2 cups mini marshmallows; 1/3 cup whole milk; 3 cups powdered sugar, sifted

cake

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This Mississippi Mocha Cake dessert is a delectable treat that will be a guaranteed hit at your next family gathering or summer barbecue. Rich chocolate cake layered with gooey marshmallows and mocha frosting makes a cake that is as beautiful as it is delicious.

Milk

Eggs

Tree Nuts

Wheat

Lactose Free

Vegetarian

Butter & Margarine

gram

unsalted butter

Baking Additives

unsweetened cocoa powder

Flour & Meal

all purpose flour

Sugars & Sweeteners

sugar

Oils

milliliter

cooking spray

Seasonings

salt

Baking Chocolate & Chips

semi sweet chocolate

eggs

Rising Agents

baking powder

Nuts Seeds & Mixes

pecans

Extracts

vanilla extract

Dessert Toppings

miniature marshmallows

whole milk

powdered sugar

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Added Sugar

Trans fatty acids

Vitamin D

Choline

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Delightful Mississippi Mocha Cake

Dairy

Baking Goods

Snacks

Condiment & Toppings

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Preheat the oven to 325˚F and grease a 13x9-inch baking dish with cooking spray.

In a microwave-safe bowl, combine 3/4 cup of unsalted butter and semi-sweet chocolate. Microwave on high, stirring every 30 seconds until melted, for approximately 1 minute and 30 seconds.

In a medium bowl, whisk together granulated sugar, eggs, and the melted chocolate mixture.

In a separate bowl, combine all-purpose flour, 1/4 cup unsweetened cocoa, baking powder, and salt. Stir this dry mixture into the wet chocolate mixture.

Fold in the chopped pecans and 1 teaspoon vanilla extract.

Spread the batter evenly in the prepared baking dish.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Remove the cake from the oven and immediately cover the top evenly with mini marshmallows.

Bake for an additional 4 minutes, until marshmallows are just soft and slightly golden.

While baking the cake, prepare the Mocha Frosting. In a medium saucepan, heat the remaining 1/4 cup of unsalted butter, whole milk, and 1/4 cup unsweetened cocoa over medium heat until the butter has melted, stirring occasionally, for about 2 minutes.

Increase heat to medium-high and bring the mixture to a boil. Boil for 1 minute, then remove from heat.

Whisk in sifted powdered sugar and 1 teaspoon vanilla extract.

Immediately drizzle the Mocha Frosting over the marshmallow-topped cake, allowing it to spread evenly.

Allow the frosting to harden for about 2 hours before cutting the cake into squares and serving.

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