Mississippi Mud Cake - cooking recipe

Ingredients

1 c. margarine, melted
2 c. granulated sugar
4 eggs
1 1/2 c. flour
1/2 c. cocoa
1 c. coconut
1 c. pecans, chopped
1 7 oz. jar marshmallow cream
1/2 c. evaporated milk or 1/4 c. plain milk
1 lb. box confectioners sugar
1 Tbsp. vanilla extract
1/3 c. cocoa
6 Tbsp. margarine, softened

Preparation

Preheat oven to 350 degrees.
In a bowl, combine margarine, granulated sugar and eggs.
In another bowl, combine flour, cocoa, coconut and pecans and mix well. Blend thoroughly with sugar and egg mixture.
Pour batter into a greased and floured 9 X 13 inch pan.
Bake 30 minutes.
Remove to a wire rack.
While cake is still hot, spread on marshmallow cream.
While cake is cooling, combine milk, confectioners sugar, vanilla, cocoa and margarine in a bowl.
Let cake cool, then spread with topping.
Refrigerate until chilled, then cut into squares.
Keep refrigerated.
Makes 10 to 12 servings.