Cake: Mississippi Mud Cake

4 eggs

2 c. sugar

1 c. melted margarine

1 1/2 c. flour

1/2 c. cocoa

1 tsp. vanilla

3/4 c. coconut

1 1/2 c. chopped pecans

1 7-oz. jar marshmallow creme

Beat eggs and sugar till thick, add margarine, dry ingredients and vanilla.  Stir in coconut and nuts.  Pour in greased and floured pan, 9x13 inches.  Bake at 350 for 25 to 30 minutes.  Remove from oven and pour 1 jar marshmallow creme over hot cake.  Let stand till cool and frost.  Any commercial frosting may be used, the following is always used in the south.

Mississippi Mud Cake Frosting:

1/2 c. melted margarine

6 T. milk

1/3 c. cocoa

1 lb. box confectioners' sugar

1 T. vanilla

1 1/2 c. chopped nuts

Combine and beat all at once.  Spread on warm cake.

Mrs. Erma Neuen

Our Swiss Pantry II

First Mennonite Church

1987