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

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.