coconut-in-the-mud cake
(1 rating)
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I found this 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.
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(1 rating)
yield
15 serving(s)
prep time
15 Min
cook time
40 Min
Ingredients For coconut-in-the-mud cake
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1 cchopped pecans
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1 cbutter or coconut oil
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4 ozbaking chocolate, semi-sweet
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2 csugar
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1 1/2 ccoconut flour (from health food store)
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1/2 cunsweetened cocoa
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4eggs, large
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1 tspvanilla extract
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3/4 tspsalt
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10 1/2 ozbag miniature marshmallows
- CHOCOLATE FROSTING
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1/2 cbutter
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1/3 ccocoa, unsweetened
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1/3 calmond milk
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2 cpowdered sugar
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1 tspvanilla extract
How To Make coconut-in-the-mud cake
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1Cake directions: 1. Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes until toasted. 2. Microwave 1 c. 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.
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2Chocolate Frosting Directions: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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