Gooey and Decadent Mississippi Mud Chocolate Cake
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- For the Topping:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until combined.
Carefully add hot water and mix until the batter is smooth and thin.
Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the topping: melt butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth.
Remove from heat and gradually stir in powdered sugar and vanilla until well combined and glossy.
When the cake is done, remove from oven and immediately pour the warm topping evenly over the hot cake. Sprinkle chopped nuts on top if desired.
Allow the cake to cool completely and the topping to set before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 12 servings
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