1 1/2 c. all purpose flour
2 tbsp. unsweetened cocoa powder
1 c. butter
2 c. sugar
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut
1 (7 oz.) jar marshmallow creme
1 recipe Mississippi Mud frosting

Grease and flour 13"x9"x2" baking pan; set aside.

In mixing bowl stir together the flour and the cocoa powder; set aside.

In large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds to soften. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan.

Bake in oven at 350 degrees for 35 minutes or until cake tests done. Transfer cake to a wire rack. While cake is still hot, carefully spread with the marshmallow creme. Cool cake completely. Frost with frosting. Makes 16 servings.

MISSISSIPPI MUD FROSTING: In small mixer bowl beat 1/2 cup butter on medium speed for 30 seconds. Add 1 cup sifted powdered sugar and 1/2 cup unsweetened cocoa powder. Mix with mixer until combined. Beat in 1/2 cup evaporated milk and 1 teaspoon vanilla. Gradually beat in 3 cups sifted powdered sugar. Spread over cake.