Recipe from Connie Sarros' "Wheat-free,Gluten-free Dessert Cookbook".
5 eggs 2 cups sugar
1/2 cup gluten-free flour, mix 1/3 cup cocoa
1 cup butter, melted 1 tsp vanilla
1 cup flaked coconut 1/3 cup chopped pecans
1 (7oz) jar marshmallow cream
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 that has been warmed and melted in the microwave. Gently spread Sugared Cocoa Icing over marshmallow cream.
Sugared Cocoa Icing
1/2 cup butter, melted 1/3 cup cocoa
1 tsp vanilla 6 Tbs milk
1 lb sifted confectioners' sugar (4 cups)
Stir together icing ingredients in a bowl until smooth.
Definitely add leavening to the cake by whipping the eggs and sugar for at least 10 minutes on high -- they should mount and lighten, and develop a luscious gloss. Then very heavily grease the pan. Something in the cake sinks to the bottom when baking, and makes a sugary crust which really sticks. You have to dig that baby out -- use a springform pan! Then you can just slide a knife under the baked cake to get it out, still a little difficult. Warm the marshmallow, instead of trying to spread a cold glob on the warm cake -- it will totally crush it. Microwave on low for just 10 seconds or so in the jar. Then pipe the chocolate icing on top, and marble it.
