Bourbon Lovers Mississippi Mud Cake

Mississippi Mud Cake

Mississippi Mud Cake

The Kee kids used to beg for Mississippi Mud Cake every birthday. Since their cousins did, too, we would eat this gooey, chocolate dessert every month or so. Here’s a grown-up version, infused with bourbon and worthy of a dinner party. It’s an easy, but impressive and decadently rich cake. Be sure to cool this moist cake completely, i.e. several hours, before serving to ensure it doesn’t fall apart. (Actually, we’ve never been able to wait that long, but I bet you have more will power.)

Bourbon Lovers’ Mississippi Mud Cake
Recipe Type: Dessert
Author: Family Recipe
Serves: 10-12 large servings
Ingredients
  • 2 cups sugar
  • 2 cups flour
  • ½ teaspoon salt
  • 2 sticks (1 cup) butter
  • 4 tablespoons unsweetened dark cocoa (such as Hersey’s Special Dark. You may substitute plain unsweetened chocolate, but the cake will be significantly sweeter.)
  • 1 cup water.
  • ½ cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • Syrup:
  • scant ½ cup water
  • ½ cup sugar
  • 1 tablespoon Bourbon
  • Marshmallow layer:
  • 1 jar (7 ounces) Marshmallow Creme
  • Icing:
  • 1 stick (1/2 cup) butter
  • 4 tablespoons cocoa
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 4 tablespoons bourbon
  • 1 box (16 ounces) powdered sugar
  • 1 cup chopped pecans or walnuts
Instructions
  1. For cake, put 2 cups sugar, 2 cups flour and salt in large bowl. Mix well with fork.
  2. In medium saucepan, melt 2 sticks butter, 4 tablespoons cocoa and water. Bring to boil, then add to flour and sugar. Beat well.
  3. Add buttermilk, eggs, soda and vanilla to flour mixture. Beat just until smooth.
  4. Bake in greased 9″ x 13″ pan at 350 degrees for 25 minutes or until knife inserted into cake comes out clean or almost clean. (Note that this is a moist cake, so it will not have the texture of a pound or even a layer cake. You don’t want it raw, but a little gooey is okay.)
  5. While cake is baking, in small saucepan heat ½ cup sugar and scant ½ cup water to boil, then add bourbon.
  6. Remove cake from oven, poke holes into top with knife, then spoon bourbon syrup mixture over cake, allowing the syrup to infuse it.
  7. Immediately, while cake is still hot, spread jar of marshmallow creme evenly over cake.
  8. For icing: In pan, mix 1 stick butter, 4 tablespoons cocoa, 2 tablespoons milk, 4 tablespoons bourbon and salt. Boil, then add powdered sugar. Pour over cake while still warm. Swirl icing with knife to create marble effect and sprinkle with nuts.
  9. Cool completely before serving.

Our highly skilled tech team (Louise!) is working hard to fix the bugs with the printable version. In the meantime, here is the recipe:

Ingredients

Cake:

  • 2 cups sugar
  • 2 cups flour
  • ½ teaspoon salt
  • 2 sticks (1 cup) butter
  • 4 tablespoons unsweetened dark cocoa (such as Hersey’s Special Dark. You may substitute plain unsweetened chocolate, but the cake will be significantly sweeter.)
  • 1 cup water
  • ½ cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon soda
  • 1 teaspoon vanilla

Syrup:

  • scant ½ cup water
  • ½ cup sugar
  • 1 tablespoon Bourbon

Marshmallow layer:

  • 1 jar (7 ounces) Marshmallow Creme

Icing:

  • 1 stick (1/2 cup) butter
  • 4 tablespoons cocoa
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • 4 tablespoons bourbon
  • 1 box (16 ounces) powdered sugar
  • 1 cup chopped pecans or walnuts

Instructions

  1. For cake, put 2 cups sugar, 2 cups flour and salt in large bowl. Mix well with fork.
  2. In medium saucepan, melt 2 sticks butter, 4 tablespoons cocoa and water. Bring to boil, then add to flour and sugar. Beat well.
  3. Add buttermilk, eggs, soda and vanilla to flour mixture. Beat just until smooth.
  4. Bake in greased 9″ x 13″ pan at 350 degrees for 25 minutes or until knife inserted into cake comes out clean or almost clean. (Note that this is a moist cake, so it will not have the texture of pound or even layer cake. You don’t want it raw, but a little gooey is okay.)
  5. While cake is baking, in small saucepan heat ½ cup sugar and scant ½ cup water to boil, then add bourbon.
  6. Remove cake from oven, poke holes into top with knife, then spoon bourbon syrup mixture over cake, allowing the syrup to infuse it.
  7. Immediately, while cake is still hot, spread jar of marshmallow creme evenly over cake.
  8. For icing: In pan, mix 1 stick butter, 4 tablespoons cocoa, 2 tablespoons milk, 4 tablespoons bourbon and salt. Boil, then add powdered sugar. Pour over cake while still warm. Swirl icing with knife to create marble effect and sprinkle with nuts.
  9. Cool completely before serving.

 

Eggs on counter

10 COMMENTS

    • Hi, Jeanette! It doesn’t show up when you click on “print”? Sorry. Hmmm, it’s working for me. Want me to send it to you by email?

    • So sorry it’s not working for you. Did you click on “Print”? It should lead you to the page to print. If not, please let me know which browser you’re using. Otherwise I can email you the recipe or you can just print the page. Let me know how I can help.

  1. I’m new to your website and am very excited to have joined. I have been looking for your print option for the Bourbon Mississippi Mud Cake but cannot find it. I click on print under my “file”, “print” but that doesn’t work. Would you help me out? Thanks

    • Hi, Lisa, I’ve uploaded the recipe again and also printed it directly on the page. Hope you can access it now. Let me know! And enjoy.

      Louise

  2. I would like to make this delicious looking cake, and I know it is for adults with the bourbon, but, is there anything that can be substituted for bourbon? We are not “drinkers” and I can not bring myself to buy bourbon for 5 tablespoons for the cake and the rest end up basically wasted.

    • Bonn777, I know what you mean about buying a whole bottle (or container) or some ingredient when you only use a little. It drives me crazy, too! This will be delicious WITHOUT the bourbon…Just eliminate the Syrup step altogether and leave out the bourbon in the icing. It will be delicious! And you can use regular cocoa if you can’t find dark. The cake will be quite a bit sweeter, especially because of the marshmallow layer. It’s just as good, but in a different way. : >) Let me know what you think!!

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