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---------- Recipe via Meal-Master (tm) v8.05
Title: Western Mississippi Mud Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings
2 c Sugar
1 c Butter
1 1/2 c Flour
4 lg Eggs
1 ts Vanilla
3 tb Cocoa
1/4 ts Salt
1 c Shredded coconut
1 c Chopped nuts
1 Jars Marshmallow creme; 7 oz
1 Powdered sugar
1/3 c Cocoa
1/2 c Softened butter
1 ts Vanilla
CAKE: In large bowl, cream together butter and sugar.
Add flour and eggs and beat 1 minute. Add vanilla, cocoa,
salt, coconut, and chopped nuts. Beat 2 minutes more.
Pour into a lightly greased 9x13-inch cake pan. Bake at
300 degrees for 40 minutes. Spread jar of marshmellow creme
on cake while hot. Sprinkle with additional coarsely,
chopped nuts, if desired. Let cool; frost.
FROSTING: Mix frosting ingredients with enough hot water
to mix well. Spread frosting mixture over cake. Sprinkle
top with more nuts, if desired. If kept refrigerated, cake
will be fudge-like, or very moist when kept at room
temperature. For an extra treat, zap a refrigerated piece
in the microwave; top with a scoop of vanilla ice cream.
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