1 1/2 c. flour
2 tbsp. unsweetened cocoa powder
1 c. butter
2 c. sugar
1 tsp. vanilla
4 eggs
1 1/2 c. chopped pecans
1 1/3 c. flaked coconut
1 (7 oz.) jar marshmallow cream

Grease and flour 9 x 13 pan; set aside. In a small mixing bowl stir together the flour and the cocoa powder; set aside. In a large mixing 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 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 cream. Cool cake completely. Frost with Mississippi Mud Frosting. Makes 16 servings.

MISSISSIPPI MUD FROSTING:

In a small mixer bowl beat 1/2 cup butter with electric mixer on medium speed for 30 seconds. Add 1 cup sifted 10x sugar and 1/2 cup unsweetened cocoa powder; beat mixture on low speed until combined. Beat in 1/2 cup evaporated milk and 1 teaspoon vanilla. Gradually beat in 3 cups sifted 10x sugar.