Mississippi Mud Cake I

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking pan. (Prep time: 5 minutes)

Recipe View 10 mins In a large bowl, cream together 1/3 cup of the cocoa powder, white sugar, and 1 cup of softened butter until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla extract and beat well until fully incorporated. (Prep time: 10 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, coconut, and chopped pecans. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Pour the batter into the prepared pan, spreading evenly. (Prep time: 5 minutes)

Recipe View 2 hrs Bake in the preheated oven for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. While the cake is still hot, gently spread the marshmallow creme evenly over the top. Allow the cake to cool completely before icing. (Bake time: 40-50 minutes, Cool time: 60 minutes)

Recipe View 10 mins To Prepare the Chocolate Icing: In a medium bowl, beat together the confectioners' sugar, the remaining 1/3 cup cocoa powder, 1 teaspoon vanilla extract, and 1/2 cup softened butter until smooth. Gradually add enough evaporated milk, a tablespoon at a time, until the icing reaches a smooth, spreadable consistency. Once the cake is completely cooled, spread the chocolate icing evenly over the marshmallow layer. (Prep time: 10 minutes)