Mississippi Mud Poke Cake

Indulge in the rich and decadent flavors of Mississippi Mud Poke Cake. This delightful dessert is a chocolate lover’s dream, featuring layers of moist chocolate cake, creamy ganache, gooey marshmallows, and a luscious icing topped with toasted pecans. Perfect for any occasion, this cake is sure to satisfy your sweet cravings.

Why Make Mississippi Mud Poke Cake

Mississippi Mud Poke Cake is a crowd-pleaser that combines simplicity with indulgence. Using a cake mix as the base makes it quick and easy to prepare, while the addition of homemade ganache, marshmallows, and icing elevates it to a truly decadent treat. Whether you’re hosting a gathering or simply craving something sweet, this cake is sure to impress.

How to Make Mississippi Mud Poke Cake

1. Prepare the Cake: Preheat your oven and grease a baking dish. Toast chopped pecans in the oven, then set aside. In a large bowl, mix together the cake mix, milk, melted butter, and eggs until smooth. Pour the batter into the prepared dish and bake according to package directions.
2. Poke Holes: Once the cake is baked, let it cool slightly. Using the handle of a wooden spoon, poke holes all over the top of the cake, ensuring they reach the bottom.
3. Make the Ganache: Heat heavy cream in a saucepan until simmering, then remove from heat and stir in chocolate chips until smooth. Pour the ganache over the poked cake, filling the holes. Sprinkle most of the mini marshmallows over the warm ganache.
4. Melt Marshmallows: Return the cake to the oven for a few minutes until the marshmallows are slightly melted. Be sure to watch closely to prevent burning.
5. Prepare the Icing: Mix melted butter, cocoa powder, and heavy cream in a bowl until combined. Gradually add powdered sugar, beating until smooth. Spread the icing over the cooled cake.
6. Top and Toast: Sprinkle the cake with toasted pecans and the reserved mini marshmallows. Optionally, place the cake under the broiler for a couple of minutes to lightly toast the marshmallows on top.

Serving Suggestions

Serve slices of Mississippi Mud Poke Cake as a decadent dessert option for potlucks, parties, or family gatherings. Pair it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Info

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Enjoy chilled or bring to room temperature before serving.

Some Techniques or Tips

• Be careful not to overbake the cake to keep it moist and tender.
• Ensure the ganache is warm when pouring over the cake to facilitate filling the holes effectively.
• Toasting the pecans enhances their flavor and adds a crunchy texture to the cake.

Variation

Feel free to customize this cake by adding extra ingredients such as chocolate chips, shredded coconut, or chopped nuts to the cake batter or ganache. You can also swap out the pecans for your favorite nuts or omit them altogether for a nut-free version.

FAQs about Mississippi Mud Poke Cake

1. Can I use a different type of cake mix for this recipe? Yes, you can experiment with different flavors of cake mix, such as devil’s food or chocolate fudge, to create variations of this cake.
2. Can I make this cake ahead of time? Yes, you can prepare the cake ahead of time and store it in the refrigerator until ready to serve. Optionally, you can add the icing and toppings just before serving for the freshest taste.
3. Can I use mini marshmallows instead of regular-sized marshmallows? Yes, you can use mini marshmallows for both the filling and topping of the cake. Just ensure they are evenly distributed for a gooey and delicious result.

Mississippi Mud Poke Cake

INGREDIENTS:

For the Cake:

• 1 box Super Moist Triple Chocolate Fudge Cake Mix
• 1 cup Milk
• ½ cup Salted Butter, melted
• 4 Eggs

For the Ganache:

• 1 cup Heavy Cream
• 1 cup Semi-Sweet Chocolate Chips
• 10.5 oz Mini Marshmallows (reserve ½ cup for sprinkling on top)

For the Icing:

• 1 stick Salted Butter, melted
• 3 Tablespoons Unsweetened Cocoa Powder
• ⅓ cup Heavy Cream
• 3 cups Powdered Sugar
• 1 cup Pecans, toasted and sprinkled on top
• ½ cup Marshmallows, sprinkled on top

INSTRUCTIONS:

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish and set it aside.
2. Spread chopped pecans evenly on a baking sheet and toast them for 5-8 minutes. Remove from the oven and let them cool, as they’ll be used for topping later.
3. In a large bowl, combine the cake mix, milk, melted butter, and eggs until smooth, replacing the ingredients listed on the back of the cake box. Pour the batter into the prepared baking dish. Bake according to the package directions, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the top of the cake, ensuring they reach the bottom.
5. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and well combined.
6. Pour the ganache over the poked cake, ensuring the holes are filled. Sprinkle 10 oz of mini marshmallows evenly over the ganache while it’s still warm.
7. Return the cake to the oven for 1-2 minutes, or until the marshmallows are slightly melted. Keep a close eye on it to prevent burning.
8. Allow the cake to cool slightly while preparing the icing.
9. In a medium bowl, mix together the melted butter, unsweetened cocoa powder, and heavy cream until combined.
10. Gradually add the powdered sugar, 1 cup at a time, and beat with a mixer until smooth.
11. Spread the icing evenly over the cooled cake.
12. Sprinkle the top of the cake with the toasted, chopped pecans and the reserved ½ cup of mini marshmallows.
13. Optionally, place the cake under the broiler for an additional 1-2 minutes to lightly toast the marshmallows on top, watching closely to prevent burning.