Forget the pie! This Mississippi Mud Cake is a fun twist on the classic Mississippi Mud Pie. This chocolate cake with chocolate-pecan frosting is one heck of a tasty treat!
Keyword: cake, chocolate, mississippi mud pie
For the Chocolate Cake
3large egg yolks
For the Frosting
13.4-oz. package chocolate instant pudding mix
10oz.milk chocolatenote: not chocolate chips
1½cupsfinely chopped pecans
2cupswhipped creamfor garnishing
½cupwhole toasted pecansfor garnishing
For the Cake
Preheat oven to 350°F.
Grease or spray (3) 9” round baking pans. Line the bottom of each pan with parchment paper.
Using a medium bowl, whisk together cocoa powder and boiling water until smooth; set aside.
Using a large bowl, add flour, sugar, brown sugar, baking powder, baking soda and salt; whisk until well combined.
Add eggs, egg yolks, vegetable oil, sour cream and vanilla; whisk until well combined.
Finally, add the cocoa powder and hot water mixture to the bowl in several additions, whisking well between each addition.
Divide batter evenly into baking pans; tap pans lightly on countertop to release any air bubbles.
Bake at 350°F for 25-27 minutes, or until a toothpick inserted into center of cake comes out clean.
Let cakes cool in pan for 15 minutes and then transfer to a cooling rack until completely cool. (Note: Remove parchment paper from bottom of cakes when transferring them to the cooling rack.)
For the Frosting
Using a countertop mixer, beat butter on medium speed until light and fluffy (~3 minutes).
Add powdered sugar 1 cup at a time, mixing on low speed after each addition.
Add pudding mix, vanilla extract and milk; mix on low speed until well combined.
Using a double boiler or microwave, melt the milk chocolate. Pour melted chocolate into frosting. Beat on medium speed for 3-4 minutes, or until well combined. (Note: If you desire a looser frosting, add an additional tablespoon of milk. For a thicker frosting, add an additional ¼ cup of powdered sugar.)
Fold chopped pecans into frosting.
To Frost Cake
Place one layer of cake on large platter. Spread ~1¼ cups of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
Fit a pastry bag (or ziptop sandwich bag) with a large star tip. Fill bag with whipped cream and pipe large stars around top of cake. Garnish top of cake with whole toasted pecans.