Name: Mississippi Mud Cake I
Yield: 24
Ingredients: White sugar - 2 cups; Butter, softened - 1 ½ cups; Flaked coconut - 1 ⅓ cups; Eggs - 4; Unsweetened cocoa powder - ⅔ cup; Chopped pecans - 1 ½ cups; All-purpose flour - 1 ½ cups; Baking powder - 1 teaspoon; Vanilla extract - 2 teaspoons; Marshmallow creme - 12 ounces; Confectioners' sugar - 3 ¾ cups; Evaporated milk - 2 tablespoons

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Ingredients for - Mississippi Mud Cake I

1. White sugar - 2 cups

2. Butter, softened - 1 ½ cups

3. Flaked coconut - 1 ⅓ cups

4. Eggs - 4

5. Unsweetened cocoa powder - ⅔ cup

6. Chopped pecans - 1 ½ cups

7. All-purpose flour - 1 ½ cups

8. Baking powder - 1 teaspoon

9. Vanilla extract - 2 teaspoons

10. Marshmallow creme - 12 ounces

11. Confectioners' sugar - 3 ¾ cups

12. Evaporated milk - 2 tablespoons

How to cook deliciously - Mississippi Mud Cake I

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.

2. Stage

Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.

3. Stage

Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.

4. Stage

Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.

5. Stage

To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.