Coconut-in-the-mud Cake (gluten- And Potentially Dairy-free)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup pecans, chopped
• 1 cup butter or 1 cup coconut oil
• 4 (1 ounce) semi-sweet chocolate baking squares
• 2 cups sugar
• 1 1/2 cups coconut flour (available at health food stores)
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 (10 ounce) bag miniature marshmallows
• 1/2 cup butter (substitute coconut oil for a dairy free version)
• 1/3 cup unsweetened cocoa
• 1/3 cup almond milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 place pecans in a single layer on a baking sheet. bake at 350 for 8-10 minutes until toasted.
• 2 microwave 1 cup 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.
• 6 chocolate frosting: 1/2 cup butter (try substituting coconut oil for a dairy free version), 1/3 cup unsweetened cocoa, 1/3 cup almond milk, 2 cups (16 oz. box) powdered sugar, 1 t. vanilla extract.
• 7 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.