Paula Deen’s Mississippi Mud Cake   By Adrianna Zampieri

It’s time to put on your baking gloves to prepare for the next Aggie football game. On October 3, Texas A&M will be facing Mississippi State at Kyle Field, and what’s the perfect addition to your upcoming tailgate or viewing party? A Mississippi mud cake. Enjoy a slice (or seven) while gearing up for the #14 Aggies impending victory and stake in the SEC West against the #21 Bulldogs.

Paula Deen’s Mississippi Mud Cake

What You Will Need for the Cake:

  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 stick unsalted butter
  • 1/2 cup vegetable oil
  • 1/2 cup cocoa
  • 1/4 cup water
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 bag miniature marshmallows

Here’s What You Need for the Icing:

  • 1 stick unsalted butter, softened
  • 3 tablespoons cocoa
  • 6 tablespoons milk
  • 1 (1-pound) box confectioners’ sugar
  • 1 cup chopped pecans or walnuts
  • 1 teaspoon vanilla extract

Here’s How to Do It:

  1. Preheat the oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
  2. Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
  3. Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
  4. While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, and then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

No-Bake Mississippi Mud Cake

Don’t have time to bake? No worries! Just use this recipe to whip up a quick and delicious no-bake alternative that will be sure to please the crowd.

What You Will Need:

  • 1 package of regular Oreos
  • 1 large box of instant chocolate pudding
  • 1/2 cup of butter
  • 8 ounces of cream cheese, softened
  • 1 cup of powdered sugar
  • 2 containers of 8 ounces Cool Whip

Here’s How to Do It:

  1. Crush the Oreos into crumbs with a food processor. Save 1/2 cup of the crumbs to sprinkle on top of the mud pie when it’s done.
  2. Melt the butter and combine with the Oreo crumbs. Press into the bottom of a 9X13 pan, creating the crust.
  3. Mix the chocolate pudding according to the package directions, and place it into the fridge to set.
  4. In another bowl, blend the cream cheese. When it is smooth, add the powdered sugar and mix together. Then fold in the contents of one of the 8 ounces containers of Cool Whip.
  5. Top the Oreo crust with the cream cheese mix, then the pudding, top with the remaining Cool Whip, and lastly, sprinkle with the remaining Oreo crumbs.
  6. Cover and refrigerate until ready to serve at your BTHO Mississippi State party.