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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from The Mississippi Cookbook. Recipe submitted by Mrs. William Waller of Jackson, MS. Ingredients:
1 cup butter |
2 cups sugar |
4 eggs |
2 tablespoons cocoa |
1 1/2 cups all-purpose flour |
1 cup angel flake coconut |
1 teaspoon vanilla |
1 1/2 cups pecans, chopped |
Directions:
1. Cream 2 sticks of butter with 2 cups of sugar.
2. Add remaining ingredients and beat well after each addition.
3. Bake in 9x12-inch greased and floured pan for 30 to 40 minutes at 350 degrees.
4. While cake is still warm, spread with 1 jar marshmallow cream and ice with 1/2 cup canned milk, 1 box powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, and 1 stick butter.
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