Mississippi Mud Cake
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups all purpose flour
1 recipe Mississippi Mud frosting
2 tablespoons unsweetened cocoa powder
1 cup butter
2 cups sugar
1 teaspoon vanilla
4 eggs
1 1/2 cups chopped pecans
1 can flaked coconut (3 1/2 oz.)
1 jar marshmallow creme (7 oz.)

Preparation

1 Grease and flour 13"x9"x2" baking pan; set aside. 2 In mixing bowl stir together the flour and the cocoa powder; set aside. 3 In large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds to soften. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan. 4 Bake in oven at 350 degrees for 35 minutes or until cake tests done. Transfer cake to a wire rack. While cake is still hot, carefully spread with the marshmallow creme. Cool cake completely. Frost with frosting. Makes 16 servings. 5 MISSISSIPPI MUD FROSTING: In small mixer bowl beat 1/2 cup butter on medium speed for 30 seconds. Add 1 cup sifted powdered sugar and 1/2 cup unsweetened cocoa powder. Mix with mixer until combined. Beat in 1/2 cup evaporated milk and 1 teaspoon vanilla. Gradually beat in 3 cups sifted powdered sugar. Spread over cake.