Thursday, December 10, 2015

Gluten Free Mississippi Mud Cake

I have not made one of these cakes since going gluten free so I decided to try it for one of our Thanksgiving desserts. I'm so glad I did, it was enjoyed by many, not only did it taste great but the grand-kids enjoyed making turkeys to go on top. Now they asked that we decorate a cake for all holidays, I've created a monster.

Mississippi Mud Cake

  • One GF Chocolate Cake mix, baked in a 9x13'' pan
  • 1 (10.5 oz) bag of miniature marshmallows
  • For the frosting:
  • 1/3 cup butter
  • 1/3 cup milk
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  1. Bake chocolate cake according to instructions. Remove cake from oven and sprinkle marshmallows all over the cake, completely covering it. Return to oven (at 350 degrees F) for 2-3 minutes or until the marshmallows are just slightly puffed and melted. Allow cake to cool completely before drizzling frosting on top. (You can see I more than drizzled!)
  2. For the frosting: Melt butter in a small saucepan over medium-high heat. Add milk and cocoa powder and whisk well. Cook  for about 2-3 more minutes, stirring constantly, until mixture has thickened slightly. Remove from heat and stir in vanilla and powdered sugar. Use an electric mixer to make the frosting smooth. Drizzle warm frosting immediately over cake. Allow frosting to set before cutting. Store at room temperature.

Thanks for stopping by y'all and please come again soon!