Mississippi Mud Cake IV is a traditional dessert highly valued in the southern United States, especially in the state of Mississippi, from which it gets its name. This cake is characterized by its dense and moist texture, which is reminiscent of the texture of mud, hence its popular name. In Latin America, although this dessert is not as well-known, it can be identified with variants of chocolate cakes with marshmallows that are enjoyed in countries such as Mexico, Argentina, and Colombia, where American influences and local creativity have given rise to similar adaptations. In Mexico, for example, it is sometimes known as "chocolate cake with marshmallows," while in Argentina and Colombia it is simply called "special chocolate cake" or "brownie with marshmallows." This cake is an excellent example of how a recipe can travel and be reinvented in different food cultures.
How to Prepare Mississippi Mud Cake IV
For this recipe you will need margarine, sugar, flour, cocoa, salt, eggs, baking powder, nuts, vanilla, miniature marshmallows, powdered sugar, and milk.
Preheat the oven to 350°F and grease a 33 x 23 cm cake pan.
Cream the margarine and sugar until fluffy.
Add the eggs and mix well.
Sift the dry ingredients together (flour, cocoa, salt, and baking powder) and add them to the mixture.
Incorporate the nuts and vanilla.
Pour the mixture into the prepared pan.
Bake for 30 minutes.
Immediately after taking it out of the oven, pour a small bag of miniature marshmallows evenly over the cake and press down so they adhere.
For the frosting, beat the ingredients (powdered sugar, margarine, and milk) together and spread it over the marshmallows while they are still hot.
