mississippi mud cake

I've been attempting to lose weight, therefore I've decided to share with you a recipe for one of the richest, chocolatiest cakes ever.

Yeah...never said my goal was to make any sense.

Anyway, this cake is fabulous.  Seriously, it's so good you'll want to cry.  Or giggle.  Or whatever it is that you do when you eat fabulous cake.  Personally, I do a happy dance.

I got this recipe from my mother-in-law who got it from her mother.  It's something that's been served at family gatherings on multiple occasions, and I've known for a while that it's one of my husband's favorites.  So when I was trying to figure out what special dessert to make him on his birthday, I instantly thought of this!

This cake is a delicious combination of three things - fudgy, nutty, dense chocolate cake...creamy marshmallow...and rich and thick chocolate icing.  Oh, be still my heart!

Mississippi Mud Cake
Cake:

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 t. vanilla
• 1 1/2 cup four
• 2 T. cocoa
• 1 1/2 cup chopped pecans
• 4 oz. shredded coconut
• 7 oz. marshmallow creme

Icing:

• 1 lb. powdered sugar
• 1/2 cup butter, melted
• 1/2 cup evaporated milk
• 1/3 cup cocoa
• 1 t. vanilla

Cream butter and sugar on medium speed until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla, flour, and cocoa to creamed mixture; blend well.  Fold in pecans and coconut on low speed.  Pour into a greased 9x13" pan.  Bake at 350 degrees for 35-40 minutes.
Spread marshmallow creme over warm cake.  Cool.

To make icing, combine all ingredients and mix with blender until smooth.  Spread over marshmallow creme.