Mississippi Mud Cake

• 1 c. margarine, melted
• 2 c. granulated sugar
• 4 eggs
• 1 1/2 c. flour
• 1/2 c. cocoa
• 1 c. coconut
• 1 c. pecans, chopped
• 1 7 oz. jar marshmallow cream
• 1/2 c. evaporated milk or 1/4 c. plain milk
• 1 lb. box confectioners sugar
• 1 Tbsp. vanilla extract
• 1/3 c. cocoa
• 6 Tbsp. margarine, softened

1. Preheat oven to 350 degrees.
2. In a bowl, combine margarine, granulated sugar and eggs.
3. In another bowl, combine flour, cocoa, coconut and pecans and mix well. Blend thoroughly with sugar and egg mixture.
4. Pour batter into a greased and floured 9 X 13 inch pan.
5. Bake 30 minutes.
6. Remove to a wire rack.
7. While cake is still hot, spread on marshmallow cream.
8. While cake is cooling, combine milk, confectioners sugar, vanilla, cocoa and margarine in a bowl.
9. Let cake cool, then spread with topping.
10. Refrigerate until chilled, then cut into squares.
11. Keep refrigerated.
12. Makes 10 to 12 servings.

margarine, sugar, eggs, flour, cocoa, coconut, pecans, marshmallow cream, milk, confectioners sugar, vanilla, cocoa, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17019 (may not work)