RECIPES

CASSAVA FLOUR

MISSISSIPPI MUD CAKE

By Karmen Sieja

INGREDIENTS FOR THE CAKE

2 cups Sugar
1 cup Shortening
4 eggs
¾ cups + 4 tbs CASSAVA FLOUR
½ cup cocoa
3 tsp vanilla
1 cup chopped nuts
Miniature marshmallows

DIRECTIONS FOR THE CAKE

1) Preheat oven at 300 degrees.

2) Cream sugar and shortening.

3) Add eggs and beat.

4) Add sifted flour, cocoa, vanilla and nuts.

5) Pour into greased and flour oblong pan.

6) Bake at 300 degrees for 35-45 minutes.

7) Remove from oven and cover with layer of marshmallows, then place back in oven for 5 minutes.

8) Remove from oven, let cake cool down.

INGREDIENTS FOR THE FROSTING

2 sticks butter
½ cup cocoa
1 box powdered sugar
1 cup chopped nuts
½ cup canned milk
1 tsp vanilla

DIRECTIONS FOR THE FROSTING

1) Stir sugar and cocoa together.

2) Mix with melted butter.

3) Add milk, vanilla, and nut.

4) Spread on cake (can be added when the cake is slightly warm to help the frosting spread easier.

5) Let the cake sit for at least 2-4 hours before serving. Can also be refrigerated overnight to be served the next day.

WHEAT FLOUR VS CASSAVA FLOUR

Utilize a flour conversion exclusively for classic recipes when you are directly replacing traditional wheat flour with Cassava flour. Avoid applying it to recipes that incorporate different gluten-free flours like almond or rice flour, or recipes explicitly designed for Cassava flour. When in doubt, opt for a more generous approach rather than a conservative one.