Mississippi Mud Cake

• 2 sticks margerine
• 2 tablespoons cocoa
• For CAKE
• 1 cup Angel Flake coconut
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 2 cups sugar
• 4 eggs
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla
• 1 jar marshmallow cream
• For ICING
• 1 box powdered sugar
• 1/2 cup margerine
• 1/3 cup cocoa
• 1/2 cup evaporated milk
• 1 teaspoon vanilla

1. Blend butter at room temperature with cocoa. Set aside.
2. Put sugar and eggs into mixing bowl and blend well. Stir in flour and baking powder a little at a time, alternating with cocoa mixture. Add the coconut, pecans and vanilla and blend again.
3. Transfer to greased 13 x 9 pan and bake at 350 degrees for 30 minutes. A soon as the cake is removed from oven, spread marshmallow cream over cake. Allow tocool in pan.
4. When the cake completely cools spread with icing.
5. For Icing: Mix together the margerine blending in the milk, cocoa, vanilla and sugar.
6. When blended well, spread on coooled cake in pan.
7. Cover the cake with foil.
8. Serve from pan.

margerine, cocoa, cake, angel, flour, baking powder, sugar, eggs, pecans, vanilla, marshmallow cream, powdered sugar, margerine, cocoa, milk, vanilla

Taken from www.epicurious.com/recipes/member/views/mississippi-mud-cake-1211197 (may not work)