Mississippi Mud Cake

1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
1-4 c. cocoa
1 1/2 c. flour
1 small can coconut
1 1/2 c. chopped pecans
1 jar marshmallow creme

Cream butter and sugar well; add vanilla; add 1 egg at a time and beat well.   Sift flour and cocoa; mix into batter.  Fold in coconut and pecans.  Pour into a 9x13 pan.

Bake at 350 for 40 to 45 minutes or until done.  While hot, spread marshmallow creme over top, then crost with frosting.


1/2 c. butter
1/3 c. cocoa
1/2 c. evaporated milk
1 tsp. vanilla
1 box confectioner's sugar

Bring butter, cocoa and milk just to the boiling point, then beat in the confectioners sugar.  Pour icing over marshmallow creme and swirl to make marble effect.

Carol Hall