Mississippi Peanut Butter Mudslide Cake

2016-02-09 16.38.42

If you are from Mississippi or any of the surrounding southern states, I’m sure you have had tons of variations of the traditional Mississippi mud cake. And I’m sure you love all of them or at least if you love chocolate and I do,  you love them, with their fudgy cake base and melted marshmallow, and chocolaty icing with pecans toasted, or not, swirled in for a little crunch. It is freaking amazing, so, since I am a chocoholic and  valentines day is less than a week away I decided I would pay tribute to chocolate! And in my search for blog worthy recipes ( I’m kinda picky when deciding what I will, and will not, share with y’all)  I came across my old Mississippi mud cake recipe that is basically as simple as they come, and I’m sure, at some point I will share it with ya’ll but it just wasn’t good enough for the spot light I wanted to shine on chocolate this week, so, I decided to give it a little make over for the big day. After searching through SEVERAL recipes and many tweaks and fails! yes that’s right I made this cake more times than I wanna admit and in the process became so frustrated I almost said FORGET IT they don’t need an improved version of one of my favorite cakes! They don’t even know it IS my favorite! But I stuck with it, and let me tell you I could not be happier with the end product! The chocolate cake is so moist and chocoalty!  I added a layer of peanut butter, well,  because my 2 year old is going through a “I only eat peka butter” faze and needless to say, I have a lot on hand, plus chocolate and peanut butter are like the married couple every body else wants to be like, they just compliment  each other so well, so, why not add it, right? Then comes the marshmallow fluff filling made with a small amount of cream cheese, a tiny bit of vanilla and powdered sugar all layered and topped off with chocolate ganache, pecans, and marshmallows it is heaven! This cake is a little messy when assembling and that is okay it is supposed to be somewhat messy, I was going for simple and tasty and I think I’ve accomplished my goal. My 15 year old has requested this be her birthday cake for her sweet 16 this summer, so that is enough for me! try it and let me know what ya’ll think!

2016-02-09 16.38.42

Mississippi peanut butter mudslide cake


  • CAKE
  • 3 cups all purpose flour
  • 2 1/2 cups granulated sugar
  • 1 1/4 cups cocoa powder
  • 2 sticks of butter
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 cups boiling water
  • 1 1/2 cups butter milk
  • 1 Tbs strong brew coffee (optional)
  • 1/4 cup chopped pecans ( garnish)
  • 1/2 cup mini marshmallows (garnish)
  • 1 cup creamy peanut butter
  • 4 oz cream cheese
  • 2 Tbs milk
  • 1/4 cup powdered sugar
  • 1 16 oz jar marshmallow cream
  • 1 8 oz block of cream cheese
  • 1/2 cup powdered sugar
  • 1 bag good quality bag of semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 Tbs strong brew coffee cooled


  • preheat oven to 350 degrees. grease and flour 3, 8 inch round cake pans ( can use two 9 inch if you want) set aside
  • In a stand mixer fitted with the paddle attachment beat sugar and butter until light and fluffy.
  • add in eggs one at a time beating after each addition.
  • In a separate bowl combine flour, cocoa powder, baking soda, and salt.
  • Slowly add half the flour mixture to your sugar mixture add in your buttermilk and finish with rest of flour mixture. Now pour in your hot water and mix just until all is incorporated, pour into prepared pans and bake for about 20-25 mins. until a toothpick inserted in the center comes out clean. Let cakes cool in pans 20 mins then turn out onto rack and cool completely before layering.
  • Layering cake
  • Place one cooled layer on serving dish and spread with a thin layer of peanut butter mixture, then pour marshmallow mixture over peanut butter mixture in small amounts (if you go to heavy here the layers will slide off one another, so try to stay mostly around the rim of cake so that the mixture pours down the side and leave the center of cake without the mallow mix) Repeat this with next layer. Top final layer as you did the others then sprinkle with pecans and mini marshmallows, drizzle chocolate ganache over top of cake with a back and forth motion letting it run down the sides a little.
  • Peanut butter filling
  • In a medium size mixing bowl combine peanut butter, cream cheese, milk and powdered sugar and beat until all is combined and spreadable, spread between each layer of cake.
  • Marshmallow filling
  • in a mixing bowl combine marshmallow fluff, cream cheese, powdered sugar and mix until incorporated. Mixture will be slightly runny, this is okay you want it to run down the sides of the cake.
  • Ganache
  • combine chocolate, cream, and coffee in a double boiler or a glass bowl over a pot of simmering water and let melt. Once all is melted stir until combined. pour over cooled cake.

recipe inspired by southern living peanut butter Mississippi mud brownies.

Meyer lemon blueberry pound cake

Recent Comments





February 2016
« Jan    

Meyer lemon blueberry cake


  1. Connie Hill
    February 10, 2016

    I tried the garlic and herb roasted chicken recipe. It was an amazing addition to my usual chicken dish. Loved it!

    • candiceposs82@yahoo.com
      February 11, 2016

      Connie, i’m so happy you tried and enjoyed it and I look forward to sharing more easy and flavorful recipes with you!

Leave a Reply

Your email address will not be published. Required fields are marked *