Mississippi Mud Cake (Gluten-Free)

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




  • ~ForIcing~.
  • Stir together icing ingredients in a bowl until smooth.
  • ~ForCake~.
  • Beat eggs until thickened.
  • Gradually beat in sugar.
  • Sift flour mixture and cocoa together.
  • Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
  • 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.
  • Remove from oven and immediately spread with marshmallow cream.
  • Gently spread Sugared Cocoa Icing over marshmallow cream.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. This cake is not a diet food! But it is absolutely delicious and worth the hefty calorie count. It tastes quite fudgie, particularly after a day or two when the frosting and marshmallow cream have absorbed into the cake a bit. I did not experience the problems the previous commentor described. I did have the eggs and sugar going at high speed in the mixer while I prepared the dry ingredients however, so that may have bee nwhy I did not have a leavening issue. As for the coconut sinking to the bottom (my guess is that's what was described), I did not experience that. I think the key there is to add the coconut to the dry flour mixture and coat the coconut before adding it to the wet ingredients. This helps the coconut (or any other similar heavy thing in other recipes) not sink. I second the recommendation to heat the marshmallow cream. That will help immensely.



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