Linkie’s Mississippi Mud Cake

2015-08-29 14.29.35


For the Cake:
  • 2 cups All-Purpose Flour
  • 2 cups Sugar
  • Pinch of Salt
  • 3 oz. Unsweetened Chocolate
  • ½ cup Oil
  • ½ cup Butter (unsalted)
  • ¼ cup Stout Beer
  • ½ cup Buttermilk
  • 1 tsp. Baking Soda
  • 3 Eggs
  • 1 Vanilla Bean
For the Frosting:
  • 1 oz. Unsweetened Chocolate
  • ½ cup Butter (unsalted)
  • ½ cup Stout Beer
  • 5-6 cups Powdered Sugar
  • 1 cup Pecans (chopped)
  • 4 cups Mini Marshmallows


For the Cake:
  1. Sift first 3 ingredients into a large mixing bowl.
  2. On the stove top or in a cast iron skillet on the grill, combine the chocolate, oil and butter. Allow to melt, then remove from the heat.
  3. Stir in the beer, then stir into the flour mixture.
  4. Slice the vanilla bean lengthwise, and scrape the seeds into the buttermilk. Add the baking soda and stir.
  5. Lightly beat the eggs, then stir into the chocolate mixture along with the buttermilk mixture.
  6. Pour into a greased 13 in. x 9 in. pan.
  7. Bake for 30-40 minutes or until a toothpick comes out clean when inserted.
  8. Allow to cool slightly before icing.

For the Frosting: 

  1. On the stove top or in a cast iron skillet on the grill, allow the chocolate and butter to melt.
  2. Add the beer, and allow the mixture to come to a quick boil.
  3. Remove from the heat, and stir the powdered sugar and pecans into the mixture.
  4. Once the cake has cooled slightly, sprinkle the marshmallows onto it, then top with the warm icing. To make pouring easy, heat the icing slightly.
  5. Enjoy!