Mississippi Mud Cake with Rum

Introduction

Mississippi Mud Cake is a rich, decadent Southern dessert known for its gooey layers of chocolate, pecans, and gooey marshmallow fluff. Traditionally baked as a bar-style cake, it gets its name from the muddy appearance of the layers once combined. Adding a splash of rum elevates the flavor, giving it a deep, complex warmth that complements the sweetness of the cake. This version is perfect for those who enjoy a bit of sophistication in their desserts, and it’s sure to impress at gatherings, potlucks, or holiday celebrations.

The History

Mississippi Mud Cake is believed to have originated in the American South, particularly in Mississippi, during the mid-20th century. Its name is thought to be inspired by the muddy banks of the Mississippi River, as the cake’s texture and color resemble the muddy riverbanks. The original recipe typically included chocolate, sugar, butter, evaporated milk, and sometimes nuts or marshmallows. Over time, variations emerged, with bakers adding different flavors and textures. The addition of rum is a modern twist that adds depth and a slight alcoholic kick, making it a favorite for adults and a luxurious version of the classic treat.

Ingredients Breakdown

Each ingredient in this Mississippi Mud Cake with Rum plays a crucial role in creating the perfect texture and flavor profile:

Chocolate: Provides the rich, fudgy base layer.
Butter: Adds moisture and helps create a smooth, silky texture in the filling.
Sugar: Sweetens the cake and balances out the bitterness of the dark chocolate.
Evaporated Milk: Thickens the mixture and gives it a creamy consistency without curdling when heated.
Marshmallow Fluff: Creates the signature gooey, marshmallow center.
Pecans: Add a nutty crunch and contrast to the soft layers.
Rum: Enhances the overall flavor with a deep, warm note that lingers.
Vanilla Extract: Boosts the flavor and rounds out the sweetness.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C).
Grease and line a 9×13-inch baking pan with parchment paper.
For the chocolate base: Melt 1 cup of butter and 2 squares (2 oz) of unsweetened chocolate in a saucepan over low heat.
Press half of the melted chocolate mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
In a separate saucepan, combine 2 cups of sugar, 1/2 cup of cocoa powder, 1/2 cup of evaporated milk, and 1/4 cup of butter. Bring to a boil and cook for 3 minutes, stirring constantly.
Remove from heat and stir in 1 teaspoon of vanilla extract and 2 tablespoons of dark rum.
Fold in 1 jar (7 oz) of marshmallow fluff until fully incorporated.
Spread the mixture over the cooled chocolate base.
Top with chopped pecans and drizzle the remaining chocolate mixture over the top.
Bake for an additional 25–30 minutes or until the top is firm to the touch.
Let cool completely before slicing into bars.

Tips

Use room temperature ingredients for a smoother filling.
Don’t overbake the cake; the center should still be slightly soft for that gooey texture.
Letting the cake cool completely before slicing ensures clean cuts.
For a more intense rum flavor, brush the top with a rum glaze after baking.
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.

Variations and Customizations

Alcohol-Free: Skip the rum or substitute with rum extract or vanilla extract for flavor.
Chocolate Lovers’ Dream: Add chocolate chips or chunks to the marshmallow layer.
Nut-Free: Omit pecans or replace with crushed cookies or graham crackers for crunch.
Coconut Lovers: Fold in shredded coconut with the marshmallow mixture.
Darker Chocolate: Use bittersweet or dark chocolate for a more intense flavor.
Caramel Drizzle: Drizzle caramel sauce over the top for a sweet and salty twist.

Health Considerations and Nutritional Value

Mississippi Mud Cake with Rum is a rich, calorie-dense dessert. Each serving contains a significant amount of sugar, fat, and carbohydrates, so it’s best enjoyed in moderation. However, it does provide some nutrients from the pecans, which are a good source of healthy fats, protein, and fiber. If you’re looking to make a healthier version:

Use coconut oil instead of butter for a healthier fat option.
Substitute sugar with a sugar alternative like erythritol or stevia.
Use low-fat evaporated milk.
Opt for dark chocolate with at least 70% cacao for antioxidants.
Keep portion sizes small to enjoy the flavor without overindulging.

Ingredients

2 squares (2 oz) unsweetened chocolate
1 cup (2 sticks) butter, melted
2 cups granulated sugar
1/2 cup cocoa powder
1/2 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla extract
2 tablespoons dark rum
1 jar (7 oz) marshmallow fluff
1 cup chopped pecans

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
Melt 1 cup butter and 2 oz unsweetened chocolate in a saucepan. Press half into the pan and bake for 10 minutes. Cool.
In a saucepan, combine 2 cups sugar, 1/2 cup cocoa, 1/2 cup evaporated milk, and 1/4 cup butter. Boil for 3 minutes.
Stir in 1 tsp vanilla and 2 tbsp rum. Fold in marshmallow fluff until smooth.
Spread over the cooled chocolate base. Top with pecans and remaining chocolate mixture.
Bake for 25–30 minutes. Cool completely before slicing.

FAQ

Can I use a different type of alcohol instead of rum?
Yes, you can substitute rum with bourbon, brandy, or even coffee liqueur for a different flavor profile.

Can I make this cake ahead of time?
Absolutely! This cake keeps well for up to 5 days at room temperature or can be frozen for up to 2 months.

Is it okay to skip the pecans?
Yes, but they add a nice crunch. If you prefer a nut-free version, you can substitute with crushed cookies or omit altogether.

Can I double the recipe for a larger pan?
You can double the ingredients for a 12×18-inch pan, but keep an eye on the baking time as it may vary.

Why did my marshmallow layer separate or become grainy?
This can happen if the sugar mixture is too hot or not stirred enough. Make sure to cook it just enough and stir thoroughly before adding the marshmallow fluff.

Summary

Mississippi Mud Cake with Rum is a rich, gooey Southern dessert featuring layers of chocolate, marshmallow fluff, and pecans, enhanced with a splash of rum for depth. This indulgent treat is perfect for special occasions and pairs well with coffee or dessert wine.

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