Minutes Prep time: 30
Minutes Total time: 90
Servings: 18
Difficulty: easy
PAM® Baking Spray
1 pkg (18 oz each) Duncan Hines® Dolly Parton’s Favorite Chocolate Cake Mix
1-1/2 cups water
4 eggs
1/2 cup butter
2 tablespoons vegetable oil
1-1/2 cups chopped pecans
7 cups miniature marshmallows
1 container (16 oz each) Duncan Hines® Dolly Parton's Creamy Chocolate Buttercream Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 15 mg | 2% |
| Carbohydrate | 58 g | 19% |
| Cholesterol | 55 mg | 18% |
| Total Fat | 20 g | 31% |
| Iron | 2 mg | 9% |
| Calories | 417 kcal | 21% |
| Sodium | 365 mg | 15% |
| Protein | 4 g | 9% |
| Saturated Fat | 7 g | 33% |
| Sugars | 40 g | 4% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 17x11-inch rimmed baking sheet with baking spray.
Whisk cake mix, water, eggs, melted butter, and oil together in a large bowl until well blended, about a minute. Pour onto pan and spread evenly.
Bake 18 to 22 minutes, until toothpick inserted in center comes out clean. Cool completely on wire rack.
Pour pecans onto small baking sheet. Bake 6 to 8 minutes, until lightly toasted and fragrant.
Pour mini marshmallows over cooled cake. Bake 5 minutes, until marshmallows are puffed and slightly melted. Cool completely.
Scoop buttercream into a microwave-safe bowl. Microwave 20 seconds. Stir and continue microwaving in 5 second increments until buttercream frosting is the consistency of corn syrup, stirring between each.
Pour melted buttercream evenly over marshmallows. Top with toasted pecans. Let your Mississippi mud cake stand until buttercream is set, slice, and serve!
Mississippi Mud Cake
