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Recipe Makeover: Mississippi Mud Cake

Happy Valentine's Day, y'all! Nothing quite says love like chocolate, so if you need an idea of what to make your sweetie for a Valentine's dessert, my Mississippi Mud Cake recipe makeover might be just the thing. It's super rich and chocolatey with ooey-goey layers of flavor from the pecans, marshmallow cream, and cocoa. I still used real butter and sugar but was able to adjust the amounts to keep it tasty while slashing the calorie count by 310 calories and saving you 22 grams total fat, 11 grams saturated fat, and 23 grams of sugar! That's a pretty sweet deal!

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Mississippi Mud Cake:


For the cake:

1/3 cup butter, softened

1 cup sugar

3 eggs

1 cup all-purpose flour

1/3 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped pecans

1 teaspoon pure vanilla extract

7 ounces marshmallow cream

For the chocolate icing:

1/4 cup unsweetened cocoa powder

1/4 cup fat-free evaporated milk

3 tablespoons butter, melted

1/8 teaspoon salt

2 cups powdered sugar

1 teaspoon pure vanilla extract


To make the cake:

Preheat the oven to 325 degrees F. 

Cream butter and sugar together in a mixer until smooth. Add vanilla. Add eggs, one at a time, beating after each addition.

Combine flour, cocoa, baking powder, and salt in a medium bowl and stir to combine. Add to the wet ingredients in the mixer and beat at a low speed until well combined. Fold in the pecans.

Spray a 9x13-inch baking dish with cooking spray and pour prepared batter into it. Bake for 15-16 minutes or until just set (toothpick will not come out clean--that would mean that the cake is overbaked).

When the cake comes out of the oven, spread the marshmallow cream over the top.

Meanwhile make the icing:

Combine the cocoa, evaporated milk, melted butter, and salt in a medium saucepan and cook over medium heat for about 4 minutes, stirring frequently. Stir in the powdered sugar and the vanilla and cook for about 2 more minutes, stirring constantly. Immediately drizzle icing evenly over the marshmallow cream layer of the baked cake. Let cool slightly and enjoy! Yield: 16 servings.

Nutrition facts per serving: 260 calories, 10g fat, 4g saturated fat, 55mg cholesterol, 80mg sodium, 42g carbs, 1g fiber, 30g sugars, 3g protein.