Mississippi Mud Pie
(But Actually Texas Sheet Cake)

If there’s one misleading recipe title in this cookbook, this is it. My whole life, I’ve known this dessert as Mississippi Mud Pie, but in reality, it’s not. Have I confused you yet? The real Mississippi Mud Pie is an actual pie, and the version I’d been eating my whole life is really known as Texas Sheet Cake. It wasn’t until very recently that I discovered the difference, and soon after, the realization sank in that I’d been lied to my whole childhood. I’m kidding (sort of). When I asked my mom, she said the name was fun and it just sort of stuck. I don’t know about you, but I’m now questioning everything she’s ever told me. Really.

Either way, this Mississippi-Mud-Pie-that’s-really-Texas-Sheet-Cake recipe holds fond memories for me. I remember pulling up our rusty-brown-colored stepstool to the kitchen counter and watching my mom pour warm walnut-studded frosting over the cake when it was fresh from the oven. It’s sweet and chocolaty, and the frosting is divine.

SERVES 20 • TOTAL TIME: 35 TO 40 MINUTES

INGREDIENTS:

FOR THE CAKE:

1 cup (2 sticks) unsalted butter, plus 1 tablespoon for the pan

¼ cup unsweetened cocoa powder

2 cups unbleached all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

½ cup buttermilk

1 teaspoon distilled white vinegar

1 teaspoon pure vanilla extract

FOR THE FROSTING:

8 tablespoons (1 stick) unsalted butter

¼ cup unsweetened cocoa powder

6 tablespoons whole milk

4 cups powdered sugar

1 teaspoon pure vanilla extract

½ cup chopped walnuts

DIRECTIONS:

• To make the cake: Preheat the oven to 375ºF. Butter a rimmed 18 by 13-inch sheet pan and line it with parchment paper.
• In a saucepan, combine the butter, cocoa powder, and 1 cup water. Bring to a boil, stirring often, then remove from the heat and let cool.
• In a medium bowl, whisk together the flour, sugar, baking soda, and salt to combine.
• In the bowl of a mixer fitted with the paddle attachment, beat together the eggs, buttermilk, vinegar, and vanilla until combined. Add the dry ingredients along with the cooled cocoa-butter mixture. Blend until smooth and pour onto the prepared baking sheet.
• Bake for 20 minutes, or until a cake tester inserted into the center comes out clean.

TO MAKE THE FROSTING

• In a small saucepan, combine the butter, cocoa powder, and milk. Heat over low heat until the butter has melted. Stir in the powdered sugar, vanilla, and walnuts until smooth.
• Pour the frosting over the center of the cake when it’s fresh from the oven. Move quickly and spread the frosting evenly over the cake with a spatula. Let the cake cool before cutting it into squares and serving.

SIMPLY SCRATCH TIP

Since this recipe yields such a large cake, it’s great for serving a crowd.