Mississippi Mud Cake

Step 1

Preheat your oven to 350°F and wait for the indicator light or beep to signal it has finished heating, about 10 minutes.

Step 2

Place a 9-inch round cake pan on the counter and line the bottom with parchment paper, then lightly butter the sides and bottom.

Step 3

Melt the 0.5 cup butter in a small saucepan over medium heat, stirring occasionally, until completely melted and foamy, about 2 minutes.

Step 4

Sift the 0.75 cup cocoa powder, 1 cup flour, 1 cup sugar, and 1 pinch salt together into a large bowl to remove lumps.

Step 5

Pour the melted butter into the dry ingredients and stir with a wooden spoon until just combined and no dry flour streaks remain.

Step 6

Crack the 2 eggs into a small bowl, then whisk them together with a fork until the yolks and whites are completely blended.

Step 7

Pour the beaten eggs into the batter and stir with the wooden spoon until the batter is smooth and uniform in color.

Step 8

Pour the batter into the prepared cake pan and spread it flat with a spatula so it fills the pan evenly.

Step 9

Bake the cake in the preheated 350°F oven until a toothpick inserted into the center comes out almost clean with just a few moist crumbs, about 12 minutes.

Step 10

Remove the cake from the oven and immediately sprinkle the 1.5 cups marshmallow-and-pecan mixture evenly across the entire surface.

Step 11

Return the cake to the 350°F oven and bake until the marshmallows have puffed up and turned light golden brown around the edges, about 4 minutes.

Step 12

Remove the cake from the oven and let it rest on the counter for 5 minutes so the marshmallows set slightly but remain gooey.