Mississippi Mud Cake I(24 Servings)

• 2 c. white sugar
• 1 1/2 c. butter, softened
• 1 1/3 c. flaked coconut
• 4 eggs
• 2/3 c. unsweetened cocoa powder
• 1 1/2 c. chopped pecans
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 2 tsp. vanilla extract
• 12 oz. Marshmallow Creme
• 3 3/4 c. confectioners sugar
• 4 tsp. evaporated milk

1. Preheat oven to 350u0b0F (175u0b0C).
2. Lightly grease one 13 x 9-inch baking pan.
3. Cream together 1/3 cup of the cocoa, white sugar and 1 cup of the butter or margarine until light and fluffy.
4. Add the eggs and 1 teaspoon of the vanilla and beat well.
5. Mix flour, baking powder, coconut and chopped pecans together.
6. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared 9 x 13 pan.
7. Bake at 350u0b0F (175u0b0C) for 40 to 50 minutes.
8. Smooth Marshmallow Creme over top of cake while still hot.
9. Let cake cool completely then ice with Chocolate Icing.

white sugar, butter, flaked coconut, eggs, cocoa powder, pecans, flour, baking powder, vanilla extract, marshmallow creme, confectioners sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=76808 (may not work)