3 Musketeer Mississippi Mud Cake a rich, dense brownie is topped with toasted marshmallows, 3 Musketeer candy bars and chocolate ganache.

After 3+ years of blogging, I’ve discovered some wonderful bloggers who have also become friends. As a way to introduce my readers to these awesome bakers, I’ve invited a few of them to share a recipe. Paula is from Call Me PMc. A true Mississippi girl, she’s got 15 pages of dessert treats in her recipe index. (Her Dark Chocolate Truffles are on my must make list!)

3 Musketeer Mississippi Mud Cake will make your head explode. It’s chocolate heaven for the chocoholics. What better dessert to guest post for the Queen of Chocolate? Hi friends, I’m Paula and I share recipes at CallMePMc.com. Thanks to Joan for allowing me to guest post today. I’m a Southern gal from Mississippi. With a food critic husband (ok, that’s not official) and two sons (who are picky and food opinionated, as well), I’m just like you trying to put easy but nutritious meals on the table. I share classic Southern, 30 Minute meals and healthy recipes, but what I reallllllly like to make are desserts!

I’ll just be honest I have two plastic containers and a drawer full of chocolate at all times. I really hate to run out of an ingredient when I’m cooking so I tend to have too much of everything all the time. And, I pick up chocolate for baking after holidays when it’s on sale whether I need it or not… because #onsale. I went a little overboard after Christmas this year. That’s when I had to start using the drawer to hold it all. I told my boys, this chocolate is not snacking chocolate. This chocolate is blog chocolate. Lincoln said, “What’s blog chocolate?” “It’s for the blog.” “But, it’s just chocolate, Mom.” “No, it’s in the drawer, it’s for the blog.” At which point, he took my hand, looked me in the eye and said, “Mom, you do know that chocolate is the same as the other chocolate, right?”

Whatever. At least they don’t snack on the blog chocolate and I have it to make outrageously decadent desserts like 3 Musketeer Mississippi Mud Cake for you!

I’ve made Mississippi Mud Cake a lot of times, but never 3 Musketeer Mississippi Mud Cake. In fact, along with Strawberry Cake, it was my favorite dessert growing up. Why didn’t I think to add another chocolate layer to my favorite kicked up brownies before now?!

3 Musketeer Mississippi Mud Cake Tips

I use semi-sweet chocolate baking bars for this dessert. I like it better than using chocolate chips. Without getting into the geeky side of chocolate, I’ll just say the bars melt smoother than chips and leave it at that. I find the chocolate baking bars on the baking isle where they stock chocolate chips and cocoa powder. You can read my tips on How to Melt Chocolate for the best results.

I also like small marshmallows versus the large ones. The big marshmallows, well, they’re just too big. Get the plain minis, not the flavored ones.

You’ll want the butter and eggs to be at room temperature. Just sit them on the counter for an hour and you’ll be good to go.

Lastly, don’t over-beat this mixture. If you’re using an electric mixer, stir on low until everything is combined and smooth about 1 minute. If you’re using muscle power and stirring it by hand (I respect you), mix until everything is combined and smooth and you don’t see dry flour or cocoa.

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3 Musketeer Mississippi Mud Cake

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 1 cup butter, at room temperature
• 4 ounces semisweet chocolate, chopped
• 2 cups granulated sugar
• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 (10.5 ounce bag) miniature marshmallows
• 6 regular size 3 Musketeer candy bars, chopped in large chunks

Chocolate Frosting

• 1/2 cup butter
• 1/3 cup milk
• 1/3 cup unsweetened cocoa, sifted
• 4 cups confectioners sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Line a 15x10x1 inch sheet pan with foil or parchment paper. Spray with non-stick spray.
3. Microwave 1 cup butter and chocolate in a microwave-safe bowl at 30 second intervals until melted. Stir to combine and allow to cool.
4. Combine sugar, flour, cocoa and salt.
5. Combine eggs and vanilla with cooled chocolate.
6. Add egg mixture to flour mixture and mix until combined and smooth.
7. Pour onto prepared sheet pan.
8. Bake at 350 degrees for 20 minutes.
9. Carefully remove from oven and spread marshmallows evenly over brownie layer.
10. Return to oven and bake 8 to 10 minutes to toast marshmallows.
11. Remove from oven and immediately sprinkle with 3 Musketeer candy bars.
12. Make Chocolate Frosting: Combine butter, cocoa and milk in a small sauce pan over low heat. Cook 2 to 3 minutes until butter is melted and mixture thickens slightly.
13. Add confectioner's sugar one cup at a time, whisking to combine.
14. Add vanilla and whisk until smooth.
15. Pour over slightly cooled cake.

I can’t wait to make this cake! Here are some more great treats to try-

 Pecan Cobbler from Call Me PMC

Easy Strawberry Cake from Call Me PMC

Cake Batter No Churn Ice Cream from Call Me PMC

Chocolate Chip Cheesecake Bars from Call Me PMC

Pecan Pie Bread Pudding from Call Me PMC

Chocolate Gooey Cake Bars from Crazy for Crust
Pink Lemonade Cake from Grandbaby Cakes
Chocolate Italian Cake from Magnolia Days