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    You are in: Home / Recipes / Mississippi Mud Cake (Gluten-Free) Recipe
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    Mississippi Mud Cake (Gluten-Free)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    GinnyP's Note:

    Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook". I have not tried this personally.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sugared Cocoa Icing

    Directions:

    1. 1
      ~ForIcing~.
    2. 2
      Stir together icing ingredients in a bowl until smooth.
    3. 3
      ~ForCake~.
    4. 4
      Beat eggs until thickened.
    5. 5
      Gradually beat in sugar.
    6. 6
      Sift flour mixture and cocoa together.
    7. 7
      Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
    8. 8
      Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
    9. 9
      Remove from oven and immediately spread with marshmallow cream.
    10. 10
      Gently spread Sugared Cocoa Icing over marshmallow cream.

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    Ratings & Reviews:

    • on February 16, 2004

      45

      Firstly, a delicious cake, but with some caveats. Definitely add leavening to the cake by whipping the eggs and sugar for at least 10 minutes on high -- they should mount and lighten, and develop a luscious gloss. Then very heavily grease the pan. Something in the cake sinks to the bottom when baking, and makes a sugary crust which really sticks. You have to dig that baby out -- use a springform pan! Then you can just slide a knife under the baked cake to get it out, still a little difficult. Warm the marshmallow, instead of trying to spread a cold glob on the warm cake -- it will totally crush it. Microwave on low for just 10 seconds or so in the jar. Then pipe the chocolate icing on top, and marble it. Festive! The cocoa icing was VERY good. I would make this cake again, with these modifications.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2008

      45

      I really enjoyed this cake, but found it to be a little on the sweet side. I will try using only half the marshmallow and icing next time. Also, i had similar problems with the coconut sinking to the bottom of the cake. Overall, very good though.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2007

      45

      Not the prettiest cake, but tasted pretty good (especially for being gluten free). I beat the eggs for 5 minutes, then another 5 minutes after adding the sugar. While baking, the cake rose and filled the entire pan, although it sunk after adding the marshmallow (i also warmed). Next time i will also sprinkle the pecans and coconut over the cake batter, because they sunk to the bottom when i poured it out and wasn't evenly spaced. The coco covered the bad gluten-free flour flavor. Overall good, chocolaty and interesting cake.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mississippi Mud Cake (Gluten-Free)

    Serving Size: 1 (159 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 638.1
     
    Calories from Fat 270
    42%
    Total Fat 30.0 g
    46%
    Saturated Fat 17.3 g
    86%
    Cholesterol 150.2 mg
    50%
    Sodium 225.8 mg
    9%
    Total Carbohydrate 90.6 g
    30%
    Dietary Fiber 1.4 g
    5%
    Sugars 81.1 g
    324%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    gluten-free flour

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