Mississippi Mud Cake is a luscious combination of sweet chocolate, crunchy pecans and gooey marshmallows atop a rich chocolate cake. It’s a variation on Mississippi Mud Pie, which uses many of the same ingredients but is served in pie form. This version of “Mississippi Mud Baby Cakes” from “Cooking Light: Fresh Food Superfast” (Oxmoor House) by The Cooking Light Editors doesn’t skimp on taste, but makes dessert more accessible to those sticking to healthier eating plans.
Mississippi Mud Baby Cakes
1 13.7-ounce package fat-free brownie mix
1 6-ounce carton French vanilla low-fat yogurt
3 tablespoons finely chopped pecans
3⁄4 cup miniature marshmallows
24 chocolate kiss candies
Preheat oven to 350 F. Place 24 paper miniature muffin cup liners in miniature muffin cups; coat with cooking spray.
Prepare brownie mix according to the package directions, using French vanilla yogurt. Spoon batter evenly into prepared muffin cups. Sprinkle evenly with pecans.
Bake at 350 F for 19 minutes. Remove cakes from oven. Place 3 marshmallows on top of each baby cake; place 1 chocolate kiss in center of marshmallows. Bake an additional 1 minute. Gently swirl melted chocolate kiss to “frost” each cake and hold marshmallows in place. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.