Mississippi Mud Cake

• 1 cup Butter
• 2 cups Sugar
• 4 whole Eggs
• 1 teaspoon Vanilla
• 2 Tablespoons Cocoa Powder
• 1-1/2 cup Flour
• 1-1/2 cup Chopped Pecans
• 3/4 cups Coconut Flakes
• 1 jar Marshmallow Fluff (13 Ounce Jar - Use As Much As You Like)
• 1 teaspoon Vanilla
• 1/2 cups Butter
• 1/2 cups Condensed Milk
• 1 box Sifted Powdered Sugar, 1 Pound Box
• 1/2 cups Cocoa Powder

1. Cream 1 cup butter and sugar together, add eggs (one at a time) and cream well. Then, add 1 teaspoon vanilla and mix. Add 2 tablespoons cocoa and the flour and mix. Stir in pecans and coconut. Bake for 30 minutes at 350 degrees F or until toothpick comes out clean. Then remove cake from the oven.
2. While cake is warm, spread one large jar of marshmallow creme over cake. Let cake cool.
3. Mix remaining vanilla and butter and condensed milk together. Add powdered sugar and cocoa. Spread over cooled cake.

butter, sugar, eggs, vanilla, cocoa, flour, pecans, coconut flakes, marshmallow, vanilla, butter, condensed milk, sugar, cocoa

Taken from tastykitchen.com/recipes/desserts/mississippi-mud-cake-3/ (may not work)