Mississippi mud cake #5
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; softened |
| 2 | cups | Sugar |
| 2 | tablespoons | Unsweetened cocoa powder |
| 4 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1½ | cup | All-purpose flour |
| 1½ | cup | Nuts |
| 1½ | cup | Flake coconut |
| 1 | Jar (7-oz) marshmallow cream | |
| 1 | Box powdered sugar | |
| ½ | cup | Unsweetened cocoa powder |
| ½ | cup | Evaporated milk |
| ½ | cup | Butter or margarine; softened |
Directions
CAKE
TOPPING
ICING
1. Heat oven to 350.
2. For cake, combine butter, sugar, cocoa, eggs and vanilla in large bowl.
Mix until creamy. Add flour, nuts and coconut. Mix thoroughly.
3. Bake at 350 for 45 minutes. 4. For topping, remove cake from oven and immediately spread with marshmellow cream on top. Let cool.
5. For icing, combine powdered sugar, cocoa, evaporated milk and butter.
Mix thoroughly. Spread on top of marshmellow cream.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .