Mississippi Mud Cake (Gluten-Free) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Recipe from Connie Sarros' Wheat-free,Gluten-free Dessert Cookbook . I have not tried this personally. Ingredients:
5 eggs |
2 cups sugar |
1/2 cup gluten-free flour, mixture (number one recipe on zaar) |
1/3 cup cocoa |
1 cup butter, melted |
1 teaspoon vanilla |
1 cup flaked coconut |
1/3 cup chopped pecans |
1 (7 ounce) jar marshmallow cream |
1/2 cup butter, melted |
1/3 cup cocoa |
1 teaspoon vanilla |
6 tablespoons milk |
1 lb sifted confectioners' sugar (4 cups) |
Directions:
1. ~ForIcing~.
2. Stir together icing ingredients in a bowl until smooth.
3. ~ForCake~.
4. Beat eggs until thickened.
5. Gradually beat in sugar.
6. Sift flour mixture and cocoa together.
7. Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
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. Remove from oven and immediately spread with marshmallow cream.
10. Gently spread Sugared Cocoa Icing over marshmallow cream.
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