Best Mississippi Mud Cake Gluten Free Recipes

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

GLUTEN-FREE MISSISSIPPI MUD BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 8-inch square pan.
• In 2-quart saucepan, heat granulated sugar and 1/2 cup butter, stirring frequently, just until butter is melted. Cool 10 minutes. Beat in salt, 1 teaspoon vanilla and the eggs with spoon. Stir in flour blend and 1/2 cup baking cocoa; stir in pecans. Spread batter in pan.
• Bake 25 to 30 minutes or until brownies begin to pull away from edge of pan. Immediately sprinkle with marshmallows. Set oven control to broil. Broil about 2 minutes or until marshmallows are puffed and beginning to brown.
• Meanwhile, heat 1/4 cup butter, the milk and 3 tablespoons baking cocoa in 2-quart saucepan over medium heat until butter is melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and the powdered sugar until thick yet pourable. Pour over marshmallow layer, spreading with spatula to cover marshmallows. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows.

MISSISSIPPI MUD CAKE (GLUTEN-FREE)

Steps:

• ~ForIcing~.
• Stir together icing ingredients in a bowl until smooth.
• ~ForCake~.
• Beat eggs until thickened.
• Gradually beat in sugar.
• Sift flour mixture and cocoa together.
• Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well.
• Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and immediately spread with marshmallow cream.
• Gently spread Sugared Cocoa Icing over marshmallow cream.

MISSISSIPPI MUD CAKE

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9x13 inch pan.
• Melt the butter in a medium saucepan.
• Add the cocoa and stir.
• Remove from the heat.
• Pour butter mixture into a mixing bowl and add sugar and eggs.
• Mix until blended.
• Add the vanilla.
• Mix in the flour and salt.
• Stir in the pecans.
• Put batter into prepared pan and cook for 35 minutes or until done.
• Remove from oven and sprinkle with marshmallows.
• Cool in the pan on a wire rack.
• For the frosting: Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake.
• If your frosting is too thick, add more milk.