Decadent Gluten-Free Mississippi Mud Cake
Indulge in the rich and gooey goodness of this Decadent Gluten-Free Mississippi Mud Cake, inspired by Connie Sarros' delightful recipe from her renowned 'Wheat-Free, Gluten-Free Dessert Cookbook.' This luscious dessert features a chocolatey base layered with fluffy marshmallow cream and topped with a velvety cocoa icing. Perfect for gatherings, parties, or simply as a guilty pleasure, this cake is sure to impress both gluten-free and regular diners alike. Serve warm or at room temperature for a satisfying treat!
12
Servings
300
Calories
14
Ingredients
Ingredients
Eggs
5 (beaten until thickened)
Sugar
2 cups (gradually added to beaten eggs)
Gluten-Free Flour Mixture
1/2 cup (sifted with cocoa)
Cocoa Powder
1/3 cup (sifted with gluten-free flour)
Butter
1 cup (melted)
Vanilla Extract
1 teaspoon (add to batter and icing)
Flaked Coconut
1 cup (folded into batter)
Chopped Pecans
1/3 cup (folded into batter)
Marshmallow Cream
1 (7 ounce) jar (spread over warm cake)
Butter
1/2 cup (melted for icing)
Cocoa Powder
1/3 cup (mixed into icing)
Vanilla Extract
1 teaspoon (add to icing)
Milk
6 tablespoons (mixed into icing)
Confectioners' Sugar
1 lb (4 cups) (sifted for icing)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan.
2
To prepare the icing, combine melted butter, cocoa, vanilla, milk, and confectioners' sugar in a bowl. Stir until the mixture is smooth and creamy; set aside.
3
In a large mixing bowl, beat the eggs until they thicken and become pale in color.
4
Gradually add the sugar to the beaten eggs, continuing to mix until well incorporated.
5
Sift together the gluten-free flour mixture and cocoa powder in a separate bowl.
6
Fold in the melted butter, vanilla extract, flaked coconut, and chopped pecans into the flour mixture, ensuring an even distribution.
7
Carefully combine the flour mixture with the egg and sugar mixture, stirring gently until just combined.
8
Pour the batter into the prepared baking pan and smooth out the top.
9
Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
10
Once out of the oven, immediately spread the marshmallow cream over the hot cake, allowing it to melt slightly and sink into the cake.
11
Finally, pour the prepared cocoa icing over the marshmallow layer, gently smoothing it out with a spatula to cover the top evenly.
12
Let the cake cool completely before slicing. Serve and enjoy your decadent gluten-free treat!
Nutrition Information
15
Fat
35
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this cake gluten-free?
Yes, this Mississippi Mud Cake is specifically designed to be gluten-free, using a gluten-free flour mixture.
Who inspired this recipe?
This recipe is inspired by Connie Sarros and her recipe from the 'Wheat-Free, Gluten-Free Dessert Cookbook.'
How many servings does this recipe provide?
The recipe makes approximately 12 servings.
What is the recommended oven temperature?
The cake should be baked in an oven preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan is required?
You will need a 9 x 13 inch baking pan for this recipe.
How long does the cake take to bake?
Bake the cake for 35 minutes or until a toothpick inserted into the center comes out clean.
What ingredients are used in the icing?
The icing is made from melted butter, cocoa, vanilla, milk, and confectioners' sugar.
How should the eggs be prepared?
The five eggs should be beaten until they thicken and become pale in color before adding other ingredients.
When should the marshmallow cream be added?
The marshmallow cream should be spread over the cake immediately after it is removed from the oven while it is still hot.
Does the cake contain nuts?
Yes, the recipe includes 1/3 cup of chopped pecans folded into the batter.
Is there coconut in this recipe?
Yes, the recipe calls for 1 cup of flaked coconut to be folded into the cake batter.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 15 grams of fat per serving.
What is the carbohydrate content of this cake?
Each serving contains 35 grams of carbohydrates.
How much protein is in a serving?
There are 4 grams of protein per serving.
How much butter is needed for the cake batter?
The cake batter requires 1 cup of melted butter.
How much butter is used for the icing?
The icing requires 1/2 cup of melted butter.
What type of sugar is used for the icing?
The icing uses 1 lb (about 4 cups) of confectioners' sugar.
How much gluten-free flour is needed?
The recipe uses 1/2 cup of a gluten-free flour mixture.
Is the flour sifted?
Yes, the gluten-free flour should be sifted together with the cocoa powder.
What amount of cocoa powder is required for the batter?
The batter requires 1/3 cup of cocoa powder.
How much cocoa powder goes into the icing?
The icing requires 1/3 cup of cocoa powder.
How much marshmallow cream is used?
The recipe calls for one 7-ounce jar of marshmallow cream.
What is the amount of milk in the icing?
The icing uses 6 tablespoons of milk.
How much vanilla extract is used in total?
The recipe uses 2 teaspoons total: 1 teaspoon in the batter and 1 teaspoon in the icing.
Should the cake be served warm or cold?
The cake can be served warm or at room temperature.
Can I substitute the pecans?
Yes, you can substitute pecans with other nuts like walnuts or omit them if preferred.
How do I know the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Is this recipe considered easy?
Yes, it is tagged as an easy dessert and is suitable for gathering and parties.
How should the icing be applied?
The icing should be poured over the marshmallow layer and smoothed out with a spatula.