coconut-in-the-mud cake
(1 RATING)
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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prep time
15 Min
cook time
40 Min
method
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yield
15 serving(s)
Ingredients
- 1 cup chopped pecans
- 1 cup butter or coconut oil
- 4 ounces baking chocolate, semi-sweet
- 2 cups sugar
- 1 1/2 cups coconut flour (from health food store)
- 1/2 cup unsweetened cocoa
- 4 - eggs, large
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 10 1/2 ounces bag miniature marshmallows
- CHOCOLATE FROSTING
- 1/2 cup butter
- 1/3 cup cocoa, unsweetened
- 1/3 cup almond milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How To Make coconut-in-the-mud cake
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Step 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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Step 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.
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