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Mississippi Mud Cake I
Mississippi Mud Cake I
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Indulgent coffee, rum, and chocolate cake - a soon-to-be favorite treat!
Ingredients:
  • 2 cups white sugar
  • 1.5 cups butter, softened
  • 1.3333333730698 cups flaked coconut
  • 0.66666668653488 cup unsweetened cocoa powder
  • 1.5 cups chopped pecans
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 12 ounces marshmallow creme
  • 3.75 cups confectioners' sugar
  • 2 tablespoons evaporated milk
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a 13x9 inch baking pan.
  • Combine 1/3 cup of cocoa, white sugar, and 1 cup of butter until light and fluffy. Mix in the eggs and 1 teaspoon of vanilla, beating well.
  • Combine flour, baking powder, coconut, and chopped pecans in a bowl. Gently fold the flour mixture into the eggs until just combined. Transfer the batter into the prepared pan.
  • After baking at 350°F (175°C) for 40 to 50 minutes, generously spread marshmallow cream over the warm cake. Allow the cake to cool completely before frosting with chocolate icing.
  • In a bowl, combine confectioner's sugar, 1/3 cup cocoa, vanilla, and 1/2 cup butter or margarine. Beat mixture while gradually adding evaporated milk until desired spreading consistency is achieved for the icing.

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