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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is similar to a Mississippi Mud Cake but uses marshmallow creme instead of miniature marshmallows and has coconut added. A moist, VERY RICH cake that will impress your guests, family or whomever you choose to serve it to. Ingredients:
2 cups granulated sugar |
1 cup butter, melted |
4 eggs |
1 teaspoon vanilla extract |
1 1/2 cups flour |
1 1/2 cups shredded coconut |
1 1/2 cups pecans, chopped |
3 tablespoons cocoa |
1 (7 ounce) jar marshmallow creme |
1 (1 lb) box powdered sugar |
1/2 cup butter, melted |
1/2 cup cocoa |
1/2 cup evaporated milk |
1 tablespoon vanilla extract |
Directions:
1. Cream together the sugar, 2 sticks margarine, eggs and 1 teaspoon vanilla extract.
2. In another medium sized bowl, mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture.
3. Spread into a greased and floured 9 x 13-inch pan and bake at 350 degrees for 45 minutes or until done.
4. After removing from oven, immediately spread one jar of Marshmallow Crème over the top. Allow cake to cook before frosting. While it cools, make the frosting.
5. FROSTING:.
6. Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla extract well and spread it over the cooled cake.
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