HomeRecipesMississippi Mud Cake

Mississippi Mud Cake

Mississippi Chef Linkie Marais is ready for tailgating season, and you can be too with her collection of recipes easy to transport and serve on game day. Celebrate a win with this delectable cake that can be made ahead at home or on the grill while you cheer on your favorite team.

For the cake:

2 cups all-purpose flour
2 cups sugar
Pinch of salt
3 oz. unsweetened chocolate
1⁄2 cup oil
1⁄2 cup butter (unsalted)
1⁄4 cup stout beer plus 2 Tbsp.
1 vanilla bean
1⁄2 cup buttermilk
1 tsp. baking soda
3 eggs

For the frosting:

1 oz. unsweetened chocolate
1⁄2 cup butter (unsalted)
1⁄2 cup stout beer
5-6 cups powdered sugar
1 cup pecans, chopped
4 cups mini marshmallows

To make the cake, sift first three ingredients into a large mixing bowl. On the stovetop or in a cast iron skillet on the grill, combine the chocolate, oil and butter. Allow to melt, then remove from heat. Stir in the beer, then stir chocolate mixture into the dry ingredients. Slice the vanilla bean lengthwise, and scrape the seeds into the buttermilk. Add the baking soda and stir. Lightly beat the eggs, then stir into the chocolate mixture along with the buttermilk mixture. 

Pour batter into a greased 13×9 pan. Bake for 30-40 minutes or until a toothpick comes out clean when inserted. Allow to cool slightly before icing.

To make the frosting on the stovetop or in a cast iron skillet on the grill, allow the chocolate and butter to melt. Add the beer, and allow the mixture to come to a quick boil. Remove from heat, and stir the powdered sugar and pecans into the mixture. Once the cake has cooled slightly, sprinkle the marshmallows onto it, then top with the warm icing. To make pouring easy, heat the icing slightly.

Recipe and photo courtesy of Linkie Marais.

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