mississippi mud cake i

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 1/2 cups butter, softened
• 1 1/3 cups flaked coconut
• 4 eggs
• 2/3 cup unsweetened cocoa powder
• 1 1/2 cups chopped pecans
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 12 ounces marshmallow creme
• 3 3/4 cups confectioners' sugar
• 2 tablespoons evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x9 inch baking pan.
• 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.
• 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.
• 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.
• 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.