Coconut-In-The-Mud Cake (Gluten- And Potentially Dairy-Free)

• 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
• chocolate frosting
• 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

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.

pecans, butter, semisweet chocolate baking squares, sugar, coconut flour, unsweetened cocoa, eggs, vanilla, salt, marshmallows, chocolate frosting, butter, unsweetened cocoa, almond milk, powdered sugar, vanilla

Taken from www.food.com/recipe/coconut-in-the-mud-cake-gluten-and-potentially-dairy-free-440123 (may not work)