1cdairy free butter2 sticks, softened for 20 minutes on the countertop
⅓ccocoa powder
4largeeggs
2cgranulated sugar
1teaspoonvanilla extract
1½cgluten free all-purpose flourspoon and level method,
1teaspoonxanthan gumomit if your flour blend contains xanthan gum or guar gum
1½cchopped pecansoptional
1bagmini marshmallows
Mississippi Mud Cake Frosting Ingredients
½cdairy free buttermelted over stovetop
3½cpowdered sugar
¼cdairy free milk
⅓ccocoa powder
1teaspoonvanilla extract
Instructions
Mississippi Mud Cake
Preheat the oven to 350°F and spray a 9x13-inch baking pan with nonstick spray; set aside.
In a large bowl cream the butter and cocoa powder together.
Add in the eggs, granulated sugar, vanilla extract, flour, and xanthan gum if needed.
Pour into the baking dish and bake for 25-30 minutes or until a cake tester comes out clean.
Remove the cake from the oven and immediately spread the marshmallows evenly across the top of the cake. The marshmallows will melt slightly but keep their overall shape.
Allow the marshmallows to cool partially and prepare the chocolate frosting.
Chocolate Frosting
After the cake and marshmallows have partially cooled, melt the butter in a medium-sized saucepan over medium heat, stirring constantly.
Next whisk in the powdered sugar, milk, cocoa powder, and vanilla extract. Stir for a minute.
Then immediately pour the well blended frosting over the marshmallows and evenly spread with an angled spatula. The frosting will set quickly.
If desired sprinkle top of the cake with chopped pecans. Refrigerate the cake for 30 minutes. then cut and serve.