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Mississippi Mud Cake

1 cup butter, softened
2 cups sugar
2 tablespoons cocoa
4 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups flaked coconut
1/2 cup chopped walnuts or pecans
1 7-ounce jar marshmallow crème
Mississippi Mud Frosting (recipe below)

 In mixing bowl, cream butter and sugar until light and fluffy. Mix in cocoa. Add eggs and vanilla and beat thoroughly. Add flour and coconut alternately, 1/2 cup at a time, and mix well. Add the nuts and beat for 2 minutes. Pour into a greased 15 x 10 x 2-inch baking pan and bake at 350 degrees for 35-40 minutes, or until done. Remove from oven and immediately spread marshmallow creme over the top. Frost cake when it has cooled, then cut it into squares and serve from the pan.

Mississippi Mud Frosting

6 tablespoons butter, at room temperature
2 cups confectioner's sugar, sifted
2 teaspoons vanilla extract
1/4 teaspoon salt
5 tablespoons cocoa, sifted
6 tablespoons evaporated milk

 Cream the butter. Add the confectioner's sugar mixed with the cocoa a little at a time. Beat the evaporated milk and the vanilla together and pour slowly into the frosting. Mix until thoroughly blended and smooth.

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This page updated on 1/10/2000