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Mississippi Mud Cake Recipe



Servings: 12, Serving Size: 1 slice | Prep time: 20 minutes


4 Tbsp butter

½ cup brown sugar

⁄ cup sugar

1 oz unsweetened chocolate, melted

1½Tbsp whipping cream

1 tsp vanilla

2 large eggs, room temperature

1 4-oz jar baby prunes, pureed

¾ cup whole-wheat pastry flour

¼ cup unsweetened Dutch-processed cocoa

¼ cup unprocessed, uncooked wheat bran

¼ tsp baking soda

Dash salt

½ cup mini marshmallows

½ cup toasted pecans, chopped


Nutrition Facts


Calories 196

Carbohydrate 27g

    Dietary Fiber 3g

    Sugar 18g

Fat 10g

Sodium 85mg


  1. Preheat the oven to 350˚. Line a 9x9 inch cake pan with aluminum foil. Spray the foil with nonstick cooking spray.
  2. Cream the butter and sugars in a medium bowl until fluffy. Beat in chocolate, whipping cream and vanilla.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the prunes. Sift the flour, cocoa, bran, salt and baking soda together and stir into the batter.
  4. Bake about 20 minutes until a toothpick inserted comes out clean.
  5. Before removing the cake from the pan, sprinkle the marshmallows and pecans on top. Return to the oven and bake just until the marshmallows begin to melt, that is about 5 minutes. Cool the cake in the pan on a rack. Lift the cake from the pan and remove the foil. The cake is ready to be served.

Fun Facts / Cooking Tips

This healthy cake is low in sodium and made from whole wheat pastry flour. Whole wheat pastry flour is ground from low protein soft wheat. It is comparable to white cake flour. It works well too with baking of cookies and pies.



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