Mississippi Mud Cake

• 4 eggs
• 2 c sugar
• 1 c butter or margarine, melted
• 1 1/2 c flour
• 1/3 c unsweetened cocoa powder
• 1 tsp. vanilla extract
• 1 c flaked coconut
• 1/2 c chopped pecans
• 1 7-oz jar marshmallow creme
• 1 c chopped nuts, if desired

Directions:

Grease and flour a 13-by-9-inch baking pan; set aside.

Preheat oven to 350 F.

In a large mixer bowl, beat eggs until thick. Gradually beat in sugar.

Combine melted butter or margarine with flour, cocoa, vanilla, coconut and pecans.

Add to egg-sugar mixture. Stir well with a spoon.

Pour into prepared pan.

Bake 30 mins or until done.

Remove from oven and immediately spread marshmallow creme gently on surface of cake.

Prepare frosting.

Spread frosting gently over warm marshmallow creme, swirling to give a marbled effect. Sprinkle nuts over top, if desired.

Frosting:

• 1/2 c butter or margarine, melted
• 1/3 c unsweetened cocoa powder
• 1 tsp. vanilla extract
• 6 tbsp. milk
• 4 c powdered sugar

Blend butter, cocoa powder, vanilla, milk and powdered sugar together in a medium bowl.