Mississippi Mud Cake

Two birthday parties today left Shelton wanting a “special chocolate cake” So I adapted a recipe from The Bishop’s Bounty.

Mississippi Mud Cake

1 Cup butter/Ghee 

1/2 Cup cocoa

1 Cup white sugar

1 Cup coconut sugar

1 1/2 Cups gluten free flour

1 Cup chocolate chips

1 Cup coconut shredded 

4 eggs

1/2 package mini marshmallows 
Melt butter/Ghee then cool. Add all other ingredients except marshmallows. Pour into a greased 10×15″ pan. Bake 30 minutes at 350 degrees. Should spring back to the touch. While hot, add marshmallows on top. Add chocolate ganache while cake is hot.
Chocolate Ganache 

13.5 oz full fat coconut milk

2 -10oz semi-sweet enjoy life chocolate chips.
Heat till smooth in a double boiler. Pour over cake.
Garnish: marshmallows, chocolate chips, coconut (optional).

Serve with vanilla ice cream! We eat coconut milk or goat milk ice cream!



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