Coconut-In-The-Mud Cake (Gluten- and Potentially Dairy-Free)

Submitted by NoThyme2Cook

"I found this Mississippi Mud Cake recipe in Southern Living and modified it to fit a gluten and dairy free lifestyle. This is so delicious no one will ever suspect it is a special-diet recipe."

 

• Ready In: 55mins
• Ingredients: 15
• Yields: 20 squares
• Serves: 15-20

ingredients

• 1 cup pecans, chopped
• 1 cup butter or 1 cup coconut oil
• 4 (1 ounce) semi-sweet chocolate baking squares
• 2 cups sugar
• 1 1⁄2 cups coconut flour (available at health food stores)
• 1⁄2 cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 3⁄4 teaspoon salt
• 1 (10 ounce) bag miniature marshmallows

• chocolate frosting

• 1⁄2 cup butter (Substitute coconut oil for a dairy free version)
• 1⁄3 cup unsweetened cocoa
• 1⁄3 cup almond milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

directions

1. Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes until toasted.
2. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
3. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly roll pan.
4. Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until marshmallows are golden brown.
5. Drizzle warm cake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with toasted pecans.
6. Chocolate Frosting: 1/2 Cup butter (try substituting coconut oil for a dairy free version), 1/3 Cup unsweetened cocoa, 1/3 Cup almond milk, 2 Cups (16 oz. box) powdered sugar, 1 t. vanilla extract.
7. Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.